Garlic Beef Pasta (Print Version)

# Ingredients:

→ For the beef:

01 - 2 pounds beef chuck roast or stew meat, cut into chunks
02 - 4 garlic cloves, minced
03 - 1 teaspoon Italian seasoning
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon paprika
06 - 1 teaspoon salt (adjust to taste)
07 - 1/2 teaspoon black pepper
08 - 3 cups beef broth
09 - 1 tablespoon tomato paste
10 - 2 tablespoons olive oil (optional, for browning beef)

→ For the pasta:

11 - 2 cups uncooked pasta of your choice
12 - Water for boiling
13 - Salt for pasta water

→ For finishing:

14 - 1/2 cup grated Parmesan cheese (or shredded mozzarella)
15 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - If desired, heat olive oil in a skillet over medium-high heat. Sear the beef chunks for about 3 minutes per side until browned.
02 - Place the beef chunks in the slow cooker. Sprinkle with garlic, Italian seasoning, onion powder, paprika, salt, and black pepper. Stir to coat the beef evenly.
03 - Pour in the beef broth and stir in the tomato paste to create a rich, flavorful sauce.
04 - Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is fork-tender.
05 - About 20 minutes before the beef is done, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
06 - Once the beef is tender, shred it with a fork directly in the slow cooker or leave it in chunks. Add the cooked pasta to the slow cooker and stir to combine.
07 - Stir in Parmesan or mozzarella cheese until melted and creamy.
08 - Garnish with fresh parsley if desired and serve warm.

# Notes:

01 - Searing the beef adds a rich depth of flavor but can be skipped if you’re short on time.
02 - Use any pasta shape you like—penne, rigatoni, or even fettuccine work well.
03 - For extra creaminess, add a splash of heavy cream when mixing in the cheese.
04 - This dish pairs well with garlic bread or a fresh green salad!