This hearty Slow Cooker Beef and Pasta Stew is the ultimate comfort food—perfect for chilly nights when you want something warm and satisfying without much effort. The tender beef, savory broth, and cozy pasta will make this a family favorite. Just set it, forget it, and let the slow cooker do all the work!
Why You’ll Love It
Effortless Cooking: Just toss everything in the slow cooker, and let it work its magic!
Hearty and Comforting: With tender chunks of beef and ditalini pasta, it’s like a hug in a bowl.
Perfect for Busy Days: Preps in minutes, then cooks slowly, filling your house with the most amazing aroma.
Ingredient Tips
Sirloin Tip Steak: This cut is perfect for slow cooking, turning tender after hours in the broth. If you can’t find it, stew meat or chuck roast will work just as well.
Dry Onion Soup Mix: Adds a depth of flavor with minimal effort. If you prefer to skip packaged mixes, substitute with 1 teaspoon each of onion powder, garlic powder, and dried minced onion.
Ditalini Pasta: These tiny tubes are great for soaking up the broth, but you can swap with any small pasta like elbow macaroni or small shells.
Ingredients
- 2 pounds (1 kg) sirloin tip steak, cubed (1-inch)
- 1/4 cup (35 g) flour
- 1 teaspoon (7 g) salt
- 1/2 teaspoon (1 g) ground pepper
- 1 envelope (1 ounce, 28 g) dry onion soup mix
- 2 quarts beef broth
- 2 tablespoons tomato paste
- 1 tablespoon (15 ml) Worcestershire sauce
- 2 cups (200 g) ditalini pasta, cooked according to package instructions
Instructions
Coat the Beef: In a slow cooker, toss the cubed steak with flour, salt, and pepper until evenly coated.
Combine Ingredients: Add the dry onion soup mix, beef broth, tomato paste, and Worcestershire sauce. Stir well, cover, and cook on low for 8 hours. This long, slow cook will make the beef incredibly tender!
Add Pasta: Remove the lid and stir in the cooked ditalini pasta. Let it cook for an additional 15 to 20 minutes, until the pasta is warmed through.
Serving Suggestions
Serve this stew with crusty bread for dunking, and a simple green salad to round out the meal. A sprinkle of fresh parsley or grated Parmesan on top adds a nice finishing touch.
Storage and Meal Prep Tips
Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat on the stovetop or microwave until warmed through. If the stew thickens, add a splash of beef broth.
Freezing: This stew freezes well without the pasta—freeze the beef and broth mixture for up to 3 months. When ready to serve, thaw, reheat, and add freshly cooked pasta.
Variations
Veggie Boost: Add chopped carrots, celery, or peas during the last hour of cooking for extra flavor and nutrition.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce if you like a bit of heat.
Gluten-Free: Swap the flour for cornstarch and use gluten-free pasta for a celiac-friendly version.
This Slow Cooker Beef and Pasta Stew is sure to become your new go-to for busy nights. It’s cozy, flavorful, and just what you need when you crave a fuss-free meal!
Slow Cooker Beef and Pasta Stew
Ingredients
- 2 pounds 1 kg sirloin tip steak cubed (1-inch)
- 1/4 cup 35 g flour
- 1 teaspoon 7 g salt
- 1/2 teaspoon 1 g ground pepper
- 1 envelope 1 ounce, 28 g dry onion soup mix
- 2 quarts beef broth
- 2 tablespoons tomato paste
- 1 tablespoon 15 ml Worcestershire sauce
- 2 cups 200 g ditalini pasta cooked according to package instructions
Instructions
- Coat the Beef: In a slow cooker, toss the steak, flour, salt, and pepper together until the meat is evenly coated.
- Add Ingredients: Stir in the dry onion soup mix, beef broth, tomato paste, and Worcestershire sauce. Cover and cook on low for 8 hours.
- Finish with Pasta: Remove the lid and stir in the cooked ditalini pasta. Cook for an additional 15 to 20 minutes, until the pasta is hot.
