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!