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
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Combine Ingredients: Place beef stew meat, onion, and garlic in the slow cooker.
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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.
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Slow Cook: Cover and cook on low for 6-8 hours, or until the beef is tender.
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Cook Pasta: About 30 minutes before serving, cook pasta according to package directions until al dente. Drain and set aside.
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Add Pasta and Cheese: Stir the cooked pasta into the slow cooker. Add Parmesan cheese, salt, and pepper. Mix well.
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Finish: Let the mixture cook for an additional 10-15 minutes to allow the flavors to meld.
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Serve: Garnish with chopped parsley, if desired, and enjoy hot.
Notes
For a veggie twist, add sautéed mushrooms or fresh spinach. For a cheesy variation, swap Parmesan with mozzarella for extra creaminess.
Nutrition
Serving: 312gCalories: 450kcal
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