I absolutely love this Slow Cooker Creamy Beef Pappardelle Recipe because it’s the perfect combination of hearty, comforting, and easy—all in one pot. Whether you’re coming home after a busy day or craving a cozy weekend dinner, this recipe has got you covered with tender beef and luscious creamy sauce that melts into the pappardelle pasta beautifully.
When I first tried this, I was amazed at how the slow cooker transforms simple ingredients into a rich, flavor-packed meal without much hands-on time. You’ll find that this Slow Cooker Creamy Beef Pappardelle Recipe is a total crowd-pleaser, perfect for family dinners or even when you want to impress friends without standing over the stove for hours.
Why You’ll Love This Recipe
- Effortless Slow Cooking: Just toss everything in and let your slow cooker do the magic for hours.
- Rich, Creamy Flavor: The heavy cream adds a velvety finish that takes the beef and mushrooms to the next level.
- Family-Friendly: Soft pasta and tender beef make this a hit with kids and adults alike.
- Flexible Ingredients: You can easily swap or skip ingredients to suit your pantry or taste.
Ingredients You’ll Need
The ingredients in this Slow Cooker Creamy Beef Pappardelle Recipe are straightforward but work so well together. You’ll want good quality beef and fresh mushrooms for the best flavor, plus simple staples like garlic and Italian seasoning to boost the savory notes.
- Cubed beef stew meat: I use this for tenderness and quick cooking, but chuck roast works great too.
- Yellow onion: Adds a sweet depth—chop it finely for even cooking.
- Jarred minced garlic: Convenient and adds that perfect garlic punch without extra prep.
- Beef broth: Makes the base flavorful—homemade or store-bought both work well.
- Sliced mushrooms: They soak up the sauce and add nice earthiness; feel free to omit if you’re not a fan.
- Italian seasoning: A blend that brings those classic Italian flavors without fuss.
- Pappardelle pasta: Wide noodles that hold the creamy sauce beautifully. You can substitute fettuccine or tagliatelle.
- Heavy cream: The key to that rich, silky finish everyone loves.
- Salt and black pepper: Essential for seasoning, adjust to your taste.
Variations
I love tweaking this Slow Cooker Creamy Beef Pappardelle Recipe to match whatever mood I’m in or what’s in my fridge. You’re totally encouraged to customize it—these little changes can make it feel brand new every time.
- Mushroom-Free Version: I discovered that leaving out mushrooms still results in a delicious dish if you prefer a cleaner beef flavor.
- Protein Swaps: I once made it with boneless short ribs which added an amazing richness, or ground beef for a quicker prep.
- Vegetarian Adaptation: Switching the beef broth to vegetable broth and adding hearty veggies like eggplant and zucchini is something I’ve tried with great success.
- Pasta Alternatives: Sometimes I use gluten-free pasta or even spiralized veggies like zucchini ribbons for a lighter option.
How to Make Slow Cooker Creamy Beef Pappardelle Recipe
Step 1: Layering the Base Ingredients
Start by placing your cubed beef stew meat into the slow cooker. Don’t worry about browning it first—this recipe is all about convenience. Next, add chopped yellow onions, jarred minced garlic, sliced mushrooms, and sprinkle the Italian seasoning over the top. Pour in the beef broth to keep everything moist and flavorful during cooking.
Here’s a tip: I like to stir the ingredients briefly to make sure the seasoning and garlic are evenly distributed, but it’s not a must. Set the slow cooker on low and let it work its magic for about 7 1/2 hours. The long cooking time breaks down the beef into buttery tenderness that’s almost melt-in-your-mouth.
Step 2: Adding the Pasta
Once the beef is tender and the kitchen smells irresistible, it’s time to add the pappardelle pasta. Since this pasta cooks quickly, add it into the slow cooker and let it cook for an additional 30 minutes on low. This way, the pasta absorbs all the creamy, beefy sauce while staying perfectly tender and not mushy.
Pro tip: If you prefer your pasta a bit firmer, reduce the cooking time for this step. Just keep an eye on the texture to avoid overcooking.
Step 3: Finishing With Cream
After the pasta is cooked, turn off the slow cooker and gently stir in the heavy cream. This is where the dish transforms into that ultra-satisfying creamy goodness. Taste and season with salt and black pepper to your liking—sometimes a little extra seasoning is just what it needs.
Serve immediately for the best texture. I love how the cream balances the savory beef and earthy mushrooms perfectly.
Pro Tips for Making Slow Cooker Creamy Beef Pappardelle Recipe
- Don’t Skip the Slow Cook: The low and slow cooking is what makes the beef tender and flavorful—resist the urge to rush it.
- Add Pasta Last: This helps the noodles avoid becoming mushy or overcooked, a trick I learned the hard way!
- Cream at the End: Stirring in heavy cream at the very end preserves its richness without curdling, a quick pro move I swear by.
- Season Gradually: Taste before seasoning and add salt and pepper slowly, especially after adding cream—flavors really develop.
How to Serve Slow Cooker Creamy Beef Pappardelle Recipe
Garnishes
For me, a sprinkle of freshly grated Parmesan cheese is a no-brainer—it adds a salty, nutty pop that makes this meal feel restaurant-worthy. I also like to add a handful of chopped fresh parsley or basil on top for a burst of color and freshness. If you enjoy a bit of heat, a light dusting of red pepper flakes goes wonderfully.
Side Dishes
I often pair this creamy beef pappardelle with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread is another favorite side that helps soak up any leftover sauce—my family always asks for extra! Roasted vegetables like asparagus or Brussels sprouts also complement the dish perfectly.
Creative Ways to Present
For special occasions, I like to serve the pasta in individual shallow bowls and garnish each plate with a small sprig of rosemary or thyme. It looks beautiful and makes the meal feel extra thoughtful. Another fun idea is to swirl in a dollop of ricotta cheese on top for creamier texture contrast that wows your guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and typically they’re good for about 4-5 days. The flavors actually deepen overnight, so sometimes I think it tastes even better the next day! Just be sure to cover it well to keep it fresh and prevent the pasta from drying out.
Freezing
I’ve frozen this Slow Cooker Creamy Beef Pappardelle Recipe a few times with good results. I recommend freezing before adding the cream—store the beef and broth mixture in a freezer-safe container. When ready to eat, thaw overnight, then gently reheat and stir in fresh cream at the end for the best texture.
Reheating
When reheating, I do it gently over low heat on the stove or in the microwave at medium power. Adding a splash of beef broth or water helps loosen the sauce if it thickens too much. Stir often to heat evenly and prevent the cream from breaking. This method keeps the dish creamy and delicious rather than dry.
FAQs
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Can I use frozen beef stew meat in this Slow Cooker Creamy Beef Pappardelle Recipe?
Yes! You can use frozen beef stew meat straight from the freezer. Just add extra time to the slow cooker to ensure the meat cooks thoroughly and becomes tender, usually about 30 minutes to an hour more on low heat.
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What if I don’t have pappardelle pasta?
No worries. You can substitute pappardelle with other wide, flat pasta like fettuccine, tagliatelle, or even regular egg noodles. The sauce clings nicely to all of these options, so you’ll still get that creamy, comforting texture.
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Is it okay to omit the mushrooms?
Definitely! Mushrooms add earthiness, but if you’re not a fan or have dietary restrictions, simply leave them out. The dish will still be flavorful and creamy thanks to the beef broth and Italian seasoning.
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How creamy is this dish? Can I use a lighter cream?
This recipe is decadently creamy because of the heavy cream, but if you want a lighter version, you can try half-and-half or whole milk. Just note the sauce won’t be as thick or rich, so consider adding a bit of flour or cornstarch slurry to thicken it up.
Final Thoughts
This Slow Cooker Creamy Beef Pappardelle Recipe holds a special place in my recipe box because it’s both comforting and surprisingly simple to make. I love sharing it with friends who are often amazed that something this rich and satisfying comes together with so little fuss. Give it a try—you’ll get the joy of cozy, homemade Italian flavors with minimal effort, and I promise your family will go crazy for it!
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 comforting and hearty dish featuring tender beef stew meat cooked low and slow with aromatic onions, garlic, mushrooms, and Italian seasoning. Finished with creamy heavy cream and served over wide pappardelle pasta, it’s an effortless meal perfect for busy days.
Ingredients
Beef & Slow Cooker Ingredients
- 1/2 pound cubed beef stew meat (thawed or frozen)
- 1/2 cup yellow onion (chopped)
- 2 teaspoons jarred minced garlic
- 1 cup beef broth
- 4 ounces sliced mushrooms
- 2 teaspoons Italian seasoning
Pasta & Finishing Ingredients
- 4 ounces pappardelle pasta
- 1/2 cup heavy cream
- Salt and black pepper (to taste)
Instructions
- Prepare Slow Cooker Ingredients: Place the beef stew meat, chopped onions, minced garlic, beef broth, sliced mushrooms, and Italian seasoning into the slow cooker. Ensure all ingredients are evenly distributed.
- Slow Cook the Beef: Cover and cook on low heat for 7 ½ hours, or until the beef becomes tender and flavorful, absorbing all the aromatic seasonings.
- Add Pasta: After the beef is tender, stir in the pappardelle pasta. Cover and cook for an additional 30 minutes until the pasta is cooked through but still holds its shape.
- Finish with Cream: Turn off the slow cooker, then stir in the heavy cream to create a rich, creamy sauce. Season with salt and black pepper to taste.
- Serve Immediately: Dish out the creamy beef pappardelle while hot and enjoy this warming meal right away for best texture and flavor.
Notes
- Beef stew cubes provide perfect tenderness, but you can substitute boneless beef chuck roast, boneless short ribs, flank steak, or even ground beef as alternatives.
- Feel free to swap pappardelle pasta for your favorite wide noodle or any pasta you prefer.
- Mushrooms can be omitted if you’re not a fan without significantly altering the dish.
- Store any leftovers in an airtight container in the refrigerator and consume within 4-5 days for best freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
