Can I use a different cut of beef?

Yes! Chuck roast and stew meat work best because they become tender over long cooking times. Avoid lean cuts—they can get tough.

What pasta works best for Garlic Beef Pasta?

Short pasta like penne, rotini, or shells works great because it holds onto the sauce. But honestly, use what you have.

Can I make this ahead of time?

Absolutely. This dish reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days.

You can freeze the beef portion without the pasta for best results. Add fresh pasta when reheating.

Can I add vegetables?

Yes! Mushrooms, spinach, or peas are great additions. Stir them in near the end of cooking.

6 Easy Garlic Beef Pasta Wins for Busy Nights

Description

This Garlic Beef Pasta is the ultimate comfort food—tender slow-cooked beef, perfectly cooked pasta, and a rich garlic-Parmesan sauce all in one cozy bowl. It’s easy, hearty, and perfect for busy weeknights or relaxed family dinners.

Ingredients

Scale

2 pounds beef chuck roast or stew meat, cut into chunks
4 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon paprika
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
3 cups beef broth
1 tablespoon tomato paste
2 cups uncooked pasta (rigatoni, penne, or rotini)
½ cup grated Parmesan cheese (or shredded mozzarella)
2 tablespoons olive oil (optional, for browning beef)
Fresh parsley, chopped (optional, for garnish)

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Instructions

Optional Browning: Heat olive oil in a skillet over medium-high heat. Brown the beef chunks for about 3 minutes per side, then transfer to the slow cooker.
Season the Beef: Add garlic, Italian seasoning, onion powder, paprika, salt, and pepper. Stir to coat evenly.
Build the Sauce: Pour in the beef broth and stir in the tomato paste until combined.
Slow Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the beef is tender.
Cook Pasta: About 20 minutes before serving, cook pasta in salted boiling water according to package directions. Drain.
Combine: Shred the beef if desired, then stir the cooked pasta into the slow cooker.
Add Cheese: Stir in Parmesan or mozzarella until melted and creamy.
Serve: Garnish with fresh parsley and serve warm.

Notes

Browning the beef adds flavor but can be skipped if you’re short on time.

Use short pasta shapes so they hold onto the sauce better.

Leftovers store well in the fridge for up to 3 days.

Add a splash of beef broth if the pasta thickens too much after sitting.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 560 kcal
Sugar: 4 g
Sodium: 820 mg
Fat: 26 g
Saturated Fat: 11 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 120 mg