Slow Cooker Creamy Beef Pappardelle Recipe
This Slow Cooker Creamy Beef Pappardelle is easy and delicious! Tender beef, sliced mushrooms, garlic, onions, and pasta are coated in a creamy ragu sauce. This delicious beef ragu is the ultimate comfort food and has only 5 minutes of prep, just 4 steps, and serves just 2-4 people.
Equipment
Ingredients
- ½ pound cubed beef stew meat (thawed or frozen)
- ½ cup yellow onion (chopped)
- 2 teaspoons jarred minced garlic
- 1 cup beef broth
- 4 ounces sliced mushrooms
- 2 teaspoons Italian seasoning
- 4 ounces pappardelle pasta
- ½ cup heavy cream
- Salt and black pepper (to taste)
Instructions
- Set the slow cooker to low heat and add the meat, onions, garlic, beef broth, mushrooms, and Italian seasoning.
- Cover and cook for 7 1/2 hours or until the meat is tender.
- Then add the pasta and cook for an additional 30 minutes.
- Turn off the heat, stir in the heavy cream, season with salt and pepper, and serve immediately.
Notes
- I like to use beef stew cubes, but you could also use boneless beef chuck roast, boneless short ribs, flank steak, or ground beef.
- You can use your favorite pasta instead of pappardelle.
- If you're not a fan of mushrooms you could omit them from the recipe.
- Store leftovers in an airtight container for 4-5 days in the fridge.
Nutrition
Serving: 1Calories: 314kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 93mgSodium: 159mgPotassium: 553mgFiber: 2gSugar: 3gVitamin A: 473IUVitamin C: 3mgCalcium: 66mgIron: 2mg
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