- 1.5 pounds beef stew meat (cubed)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 8 ounces pasta (penne, rigatoni, or your choice)
- Fresh parsley, chopped (for garnish, optional)
INSTRUCTIONS:
- Prepare the Beef:
- Season the beef stew meat with salt and pepper. Place it in the slow cooker.
- Add Vegetables and Seasonings:
- Add the chopped onion and minced garlic to the slow cooker. Stir in the diced tomatoes, beef broth, tomato paste, dried basil, dried oregano, and dried thyme. Mix well to combine.
- Cook the Beef:
- Cover and cook on low for 7-8 hours, or until the beef is tender and easily shredded with a fork.
- Prepare the Creamy Sauce:
- About 30 minutes before the cooking time is up, stir in the heavy cream and grated Parmesan cheese. Mix well and let the sauce heat through.
- Cook the Pasta:
- While the beef is cooking, prepare the pasta according to the package instructions until al dente. Drain and set aside.
- Combine Pasta and Beef:
- Once the beef is tender and the sauce is creamy, stir in the cooked pasta until well coated. Adjust seasoning with additional salt and pepper if needed.
- Serve:
- Garnish with chopped fresh parsley if desired and serve hot.
TIPS:
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