Name: Slow Cooker Rich Beef Alfredo Pasta
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 2
Ingredients: 12 ounces beef stew meat or chuck roast cut into 1-inch cubes; 2 cups low-sodium beef broth; 1 cup heavy cream; 1 cup grated Parmesan cheese; 4 ounces dry pasta such as penne or rotini; 2 tablespoons unsalted butter; 2 cloves garlic minced; 1 teaspoon cornstarch mixed with 1 tablespoon cold water; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Description

Beef chunks and uncooked pasta cook gently in beef broth thickened with heavy cream and plenty of Parmesan for a luxurious, restaurant-style Alfredo flavor. The crock pot handles everything with almost no prep, delivering a hearty dinner in three to four hours on low. Perfectly suited for freezing in portions and reheating without losing its creamy texture.

Cultural Background

Fettuccine Alfredo originated in Rome, Italy, in the early 20th century when restaurateur Alfredo di Lelio created the simple butter, Parmesan, and pasta dish to appeal to his wife. It became popular in the United States as a creamy, indulgent pasta preparation often adapted with proteins like chicken or beef in modern American-Italian cuisine. Slow cooker versions draw from traditional braising techniques for tougher cuts of beef while incorporating the rich sauce elements popularized in mid-20th century Italian-American restaurants.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 3 hours 30 minutes
TOTAL TIME: 3 hours 40 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

12 ounces beef stew meat or chuck roast cut into 1-inch cubes
2 cups low-sodium beef broth
1 cup heavy cream
1 cup grated Parmesan cheese
4 ounces dry pasta such as penne or rotini
2 tablespoons unsalted butter
2 cloves garlic minced
1 teaspoon cornstarch mixed with 1 tablespoon cold water
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Place the cubed beef, beef broth, minced garlic, butter, salt, and pepper into a 3- to 4-quart slow cooker and stir to combine.
Cover and cook on low for 3 hours until the beef is tender.
Stir in the uncooked pasta and continue cooking on low for 30 minutes, stirring once halfway through, until the pasta is just al dente.
In the final 5 minutes, stir in the heavy cream, grated Parmesan cheese, and the cornstarch slurry to thicken the sauce; cook uncovered until the sauce is creamy and coats the back of a spoon.
Turn off the slow cooker and let rest for 5 minutes before serving to allow flavors to meld.

Tips

- Slightly undercook the pasta in the slow cooker so it finishes to perfect texture on reheating without becoming mushy.
- Avoid adding all the cream at the start of cooking as it can separate; stir it in only at the end for best emulsion.
- For a dairy-light variation, substitute half the heavy cream with additional beef broth thickened by extra cornstarch.

Nutrition

Calories: 500
Protein: 45g
Carbs: 30g
Fat: 25g