Creamy Slow Cooker Beef Pasta

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Ingredients

  • 1 pound of beef stew meat precisely cut into bite-sized pieces
  • 1 small onion finely diced
  • 4 cloves of garlic minced
  • 1 10.5 ounce can of cream of mushroom soup
  • 1 cup of beef broth
  • 1 cup of heavy cream
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • Salt and black pepper adjusted to taste
  • 8 ounces of penne pasta or pasta of choice
  • 1 cup of grated Parmesan cheese
  • Fresh parsley chopped (optional, for garnish)

Instructions

  • Preparation of Ingredients: Begin by placing the beef stew meat, diced onion, and minced garlic into the slow cooker.
  • Sauce Mixture: In a separate mixing bowl, combine the cream of mushroom soup, beef broth, heavy cream, dried basil, and dried oregano. Whisk these ingredients thoroughly until well blended. Pour this mixture over the ingredients in the slow cooker, ensuring even coverage.
  • Cooking Process: Secure the lid of the slow cooker and set it to cook on low for a duration of 6 to 8 hours, or until the beef is sufficiently tender.
  • Pasta Preparation: Approximately 30 minutes prior to serving, cook the pasta according to the instructions on its packaging, aiming for an al dente texture. Once cooked, drain the pasta and set it aside.
  • Combining Pasta and Cheese: Add the previously cooked pasta to the slow cooker. Introduce the grated Parmesan cheese and season with salt and pepper to taste. Stir the mixture thoroughly to ensure all components are evenly distributed.
  • Final Cooking Stage: Allow the dish to cook for an additional 10 to 15 minutes, to enable the flavors to fully amalgamate.
  • Serving: Optionally garnish with chopped parsley before serving. Serve the dish warm and enjoy.

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