I absolutely love this Slow Cooker Creamy Beef Pappardelle Recipe because it’s the perfect comfort food that basically cooks itself while you’re out living your life. You just toss everything into the slow cooker, and by dinner time, you have tender beef swimming in a luscious, creamy sauce paired with those wide, silky ribbons of pappardelle. It’s one of those meals that feels fancy but requires zero fuss—an ideal dish whether you’re cooking for your family or just craving something hearty and satisfying.
When I first tried this Slow Cooker Creamy Beef Pappardelle Recipe, I was blown away by how the beef turned out meltingly tender, soaking up all those rich flavors from the broth, mushrooms, and Italian seasoning. Plus, the creamy finish takes it over the top, giving you a restaurant-worthy meal in your own kitchen. You’ll find that this recipe is not only delicious but also incredibly forgiving, so it’s great for slow cooker beginners and pros alike.
Why You’ll Love This Recipe
- Effortless Cooking: Just set it and forget it; your slow cooker does all the heavy lifting.
- Rich, Creamy Flavor: The addition of heavy cream turns the sauce silky and indulgent every time.
- Tender Beef Every Time: Slow cooking breaks down tougher cuts for melt-in-your-mouth goodness.
- Family Favorite: It’s hearty, comforting, and loved by kids and adults alike.
Ingredients You’ll Need
The ingredients in this Slow Cooker Creamy Beef Pappardelle Recipe are simple yet full of flavor, melding perfectly to create an easy, comforting dinner. Because it’s a slow cooker recipe, it’s filled with pantry staples and fresh basics that you can easily find, making it low-stress to prep.
- Cubed beef stew meat: I like using stew meat here because it’s affordable and becomes incredibly tender in the slow cooker.
- Yellow onion: Adds a subtle sweetness that builds the foundation of the sauce beautifully.
- Jarred minced garlic: Convenient and flavorful, but fresh garlic would work just as well if you prefer.
- Beef broth: Use a good-quality broth; it’s key for developing deep, rich beefy flavor.
- Sliced mushrooms: They soak up the savory juices perfectly and add lovely texture.
- Italian seasoning: A blend of herbs that bring that classic, comforting Italian taste.
- Pappardelle pasta: Wide ribbons are my favorite here because they hold onto the creamy sauce beautifully.
- Heavy cream: This is the secret to turning the sauce silky and luscious, giving the dish that indulgent creaminess.
- Salt and black pepper: Essential for seasoning to taste and bringing all the flavors together.
Variations
I like to play around with this recipe depending on what I have on hand or who I’m cooking for. You can easily tweak ingredients to suit your taste or dietary needs—making it your own is half the fun!
- Mushroom-free: If you’re not a mushroom fan like one of my family members, just skip them – the dish still tastes amazing.
- Alternate proteins: I’ve tried boneless chuck roast instead of stew meat, which works wonderfully for an even richer beef flavor.
- Pasta swap: Feel free to substitute pappardelle with fettuccine or tagliatelle if that’s what you’ve got in the pantry.
- Dairy-free option: You can use coconut cream or cashew cream to make this recipe creamy without dairy, though the flavor will slightly change.
How to Make Slow Cooker Creamy Beef Pappardelle Recipe
Step 1: Layer Your Ingredients in the Slow Cooker
Start by setting your slow cooker to low heat and adding in the cubed beef stew meat, chopped yellow onions, jarred minced garlic, beef broth, sliced mushrooms, and Italian seasoning. I like to spread everything out evenly to help all the flavors mingle as it cooks. It’s perfectly okay to use beef that’s frozen here, just add a bit more cooking time if needed. Cover and let it slow cook for about 7 and a half hours until the beef is super tender — this is the magic that makes the meat melt in your mouth.
Step 2: Add Pasta for the Final Cook
Once your beef is tender, add the pappardelle pasta directly into the slow cooker. I like to give it a gentle stir so the pasta doesn’t stick, then cover and cook for an additional 30 minutes on low. This step is key — the pasta soaks up all that delicious sauce and finishes the dish with perfect tender-chewy texture.
Step 3: Finish with Cream and Seasoning
Turn off the slow cooker and stir in the heavy cream to make the sauce rich and silky. Now’s the time to season with salt and black pepper to taste—this really brings all the components together. Serve it immediately for the best texture and flavor; the creamy sauce tends to thicken the longer it sits.
Pro Tips for Making Slow Cooker Creamy Beef Pappardelle Recipe
- Brown the Meat First: I used to skip this step, but searing the beef before slow cooking adds extra flavor and color.
- Layer Ingredients Properly: Place liquid ingredients at the bottom so nothing dries out and everything cooks evenly.
- Add Pasta at the Right Time: Cooking the pappardelle separately or too early leads to mushy noodles; adding it towards the end is key.
- Use Heavy Cream at the End: Adding cream too early can cause it to separate—wait until the very last step for the best sauce texture.
How to Serve Slow Cooker Creamy Beef Pappardelle Recipe
Garnishes
I usually sprinkle some freshly chopped parsley or basil on top—it adds a pop of color and fresh flavor that cuts through all the richness wonderfully. A little grated Parmesan cheese or cracked black pepper right on the plate is a simple touch that makes a big difference, too.
Side Dishes
This creamy beef pappardelle pairs perfectly with a crisp green salad dressed in vinaigrette to balance the richness. Sometimes, I serve it alongside roasted or steamed vegetables like broccoli or green beans to add a fresh, crunchy contrast.
Creative Ways to Present
For special occasions, I like serving slow cooker creamy beef pappardelle in individual shallow bowls topped with microgreens or a drizzle of good olive oil. It always feels a bit more elevated, perfect for when you want to impress without stressing.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for 4 to 5 days. I make sure it cools before sealing to avoid condensation that might sog the pasta too much. When I reheat, I like to add a splash of broth or milk to loosen the sauce.
Freezing
I’ve frozen slow cooker creamy beef pappardelle a few times in portioned containers with good results. The key is to undercook the pasta slightly before freezing so it doesn’t become mushy when reheated. Thaw overnight in the fridge and then gently warm it up on the stove with a bit of extra cream or broth.
Reheating
To reheat leftovers, I usually warm it over low heat on the stove, stirring frequently and adding a splash of broth or cream to restore the saucy texture. You can also reheat in the microwave, just be sure to cover it and stir every minute or so for even heating.
FAQs
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Can I use different cuts of beef for this recipe?
Absolutely! Cubed stew meat works great, but you can also use boneless chuck roast, short ribs, or even flank steak. Just adjust the cooking time accordingly to make sure the meat becomes tender.
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Is it necessary to brown the beef before adding to the slow cooker?
It’s not required, but I highly recommend it. Browning the beef adds deeper flavor and better texture, making your Slow Cooker Creamy Beef Pappardelle Recipe taste even more special.
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Can I make this recipe without mushrooms?
Yes! If mushrooms aren’t your thing or you’re out, feel free to leave them out. The dish will still be delicious and creamy with the beef and brothy sauce.
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How do I prevent the pasta from getting mushy?
The key is to add the pasta only during the last 30 minutes of cooking. This way, the noodles cook just enough without turning mushy from extended slow cooking.
Final Thoughts
This Slow Cooker Creamy Beef Pappardelle Recipe has become one of my go-to comfort meals, especially on busy days when I want something homey and delicious without standing over the stove. I love how the slow cooker does all the work, letting me come home to a rich, savory dinner that fills the house with the most inviting aroma. Give it a try—you’ll find it’s not only easy to make but also a guaranteed family pleaser that you’ll come back to time and again.
Print
Slow Cooker Creamy Beef Pappardelle Recipe
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American Italian
Description
This Slow Cooker Creamy Beef Pappardelle is a hearty and comforting dish that combines tender beef stew meat slow-cooked with mushrooms, onion, and Italian seasoning, then tossed with wide pappardelle pasta and rich heavy cream. Perfect for an easy, set-it-and-forget-it weeknight dinner, this recipe delivers deep savory flavors with minimal hands-on time.
Ingredients
Beef and Vegetables
- 1/2 pound cubed beef stew meat (thawed or frozen)
- 1/2 cup yellow onion, chopped
- 2 teaspoons jarred minced garlic
- 4 ounces sliced mushrooms
Liquids and Seasonings
- 1 cup beef broth
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
- 1/2 cup heavy cream
Pasta
- 4 ounces pappardelle pasta
Instructions
- Prepare the slow cooker: Set your slow cooker to low heat. Add the cubed beef stew meat, chopped yellow onion, minced garlic, beef broth, sliced mushrooms, and Italian seasoning directly into the cooker. Stir gently to combine the ingredients evenly.
- Slow cook the beef mixture: Cover the slow cooker with its lid and let the mixture cook on low for 7 ½ hours. This slow cooking process tenderizes the beef and allows the flavors to meld beautifully.
- Cook the pasta: After the beef is tender, add the pappardelle pasta into the slow cooker. Stir it gently to distribute the pasta through the sauce and cover again. Cook for an additional 30 minutes until the pasta is al dente and has absorbed some of the savory juices.
- Finish with cream and seasoning: Turn off the heat. Stir in the heavy cream thoroughly to create a rich, creamy sauce. Season the dish with salt and black pepper to taste, adjusting the flavor as desired. Serve immediately for best texture and flavor.
Notes
- Beef stew cubes are ideal, but you can substitute with boneless beef chuck roast, boneless short ribs, flank steak, or ground beef.
- Feel free to use any pasta you prefer instead of pappardelle, such as fettuccine or pappardelle’s close relative, tagliatelle.
- If you don’t like mushrooms, you can omit them without compromising the overall taste.
- Store any leftovers in an airtight container in the refrigerator for 4-5 days to maintain freshness.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 440 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 95 mg
