Creamy Slow Cooker Beef Pasta
Ingredients:
1 pound beef stew meat cut into bite-sized pieces
1 small onion diced
4 cloves garlic minced
1 can cream of mushroom soup 10.5 oz
1 cup beef broth
1 cup heavy cream
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
8 ounces pasta penne or your favorite shape
1 cup grated Parmesan cheese
Fresh parsley chopped (optional, for garnish)
Instructions:
-Combine Ingredients: Place beef stew meat, onion, and garlic in the slow cooker.
-Mix Sauce: In a bowl, whisk together the cream of mushroom soup, beef broth, heavy cream, dried basil, and dried oregano. Pour over the beef mixture and stir to combine.
-Slow Cook: Cover and cook on low for 6-8 hours, or until the beef is tender.
-Cook Pasta: About 30 minutes before serving, cook pasta according to package directions until al dente. Drain and set aside.
-Add Pasta and Cheese: Stir the cooked pasta into the slow cooker. Add Parmesan cheese, salt, and pepper. Mix well.
-Finish: Let the mixture cook for an additional 10-15 minutes to allow the flavors to meld.
-Serve: Garnish with chopped parsley, if desired, and enjoy hot.
