Slow Cooker Beef Casserole with Pappardelle
This Slow Cooker Beef Casserole with Pappardelle is a deeply comforting dish that brings together tender, fall-apart beef, rich tomato and wine-based sauce, and wide ribbons of pasta to soak it all up. It’s hearty and nourishing, making it the perfect dinner for chilly nights or when you’re after a home-cooked meal that satisfies the whole family.
Using a slow cooker allows all the flavours to slowly develop with minimal effort, perfect for busy weeknights, lazy Sundays, or when you want to feed a crowd without hovering over the stove. The base of onion, garlic, carrot, and celery provides a delicious depth of flavour, while the Mediterranean sauce and a splash of red wine give it a slightly rustic Italian flair.
Whether you’re a confident cook or just starting out, this recipe is straightforward and forgiving. Most of the work is done at the beginning, with just a bit of chopping and browning. The rest is hands-off cooking, making it great for anyone juggling work, school pickups, or just life in general. The beef becomes meltingly tender after hours in the slow cooker, and serving it with silky pappardelle noodles takes it to a whole new level.
Pair it with a side salad, a loaf of crusty bread, or simply enjoy as-is for a complete, soul-warming meal that tastes even better the next day.
Slow Cooker Beef Casserole with Pappardelle
Rate this RecipeEquipment
- Slow Cooker
- Large Frying Pan
- Sharp Knife
- Chopping Board
- Tongs or Wooden Spoon
- Medium Saucepan (for pasta)
- Measuring Cups and Spoons
- Cheese Greater
Ingredients
- 1.2 kilograms beef chuck steak cut into 2 to 3 centimetre chunks
- 2 tablespoons extra virgin olive oil
- 1 brown onion finely chopped
- 2 garlic cloves finely chopped
- 1 carrot large, finely diced
- 3 celery sticks finely diced
- 175 grams Mediterranean meal base sauce we used @simplywholesomepantry
- 400 grams tomatoes tinned
- ½ cup red wine
- 1 cup beef stock
- 400 grams pasta pappardelle
To serve:
- parmesan cheese Grated
- parsley Fresh, chopped
Instructions
- Heat the olive oil in a large frying pan over medium-high heat. Season the beef chunks with sea salt and cracked black pepper, then brown them in batches until deeply golden on all sides. Set aside.
- To the slow cooker, add the chopped onion, garlic, carrot, celery, Mediterranean meal base sauce, tinned tomatoes, red wine, and beef stock. Stir to combine.
- Add the browned beef to the slow cooker and stir through to coat everything evenly in the sauce.
- Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours, until the beef is tender and falling apart.
- Cook the pappardelle according to packet instructions just before serving. Spoon the beef casserole over the pasta, then top with grated parmesan and chopped parsley.
Video
Notes
Cooking Tips for Beginners
- Browning the beef isn’t essential but adds a beautiful caramelised flavour.
- Don’t skip seasoning the beef, it makes a difference!
- If your slow cooker runs hot, check for doneness an hour earlier.
- Cook pasta just before serving to prevent it from becoming mushy.
- Use a slotted spoon if you prefer to serve the casserole without too much liquid.
Serving Suggestions
- Serve with crusty bread or garlic toast for a rustic meal.
- Add steamed green beans or sautéed broccolini on the side for extra veggies.
- Stir in baby spinach before serving for a boost of greens.
- Serve over creamy mashed potatoes instead of pasta for a different texture.
- Add a dollop of ricotta on top for extra creaminess.
Make-Ahead or Prepare-Ahead Guidance
- Prepare all ingredients the night before and store them in the fridge or freeze as a dump bag.
- Brown the beef a day ahead and refrigerate.
- Sauce can be cooked ahead and refrigerated for up to 3 days before serving.
- Pappardelle can be cooked just before serving to maintain texture.
Freezer Friendly
The beef casserole (without pasta) freezes well.Cool completely, portion into airtight containers, and freeze for up to 3 months. Reheat gently on the stove or in the microwave and serve with freshly cooked pasta.
Storage Advice
- Fridge: Store leftovers in airtight containers for up to 4 days.
- Freezer: Freeze casserole (not pasta) in individual portions for easy reheat meals.
- Reheating: Reheat on the stove over low heat with a splash of water or stock, or microwave on medium.
Meal Prep Instructions
- Brown the beef and store it in an airtight container in the fridge (up to 2 days ahead).
- Chop vegetables and refrigerate them in a container or zip-lock bag.
- Measure out all wet ingredients and combine in a jar for easy pour-in.
- Combine everything in the slow cooker in the morning for an easy dinner.
- Portion leftovers into containers for ready-to-go lunches or dinners.
Substitutions
Vegetable Substitutions (use in place of or alongside carrot/celery):- Zucchini: Add grated in the last hour of cooking to blend in easily.
- Sweet Potato: Dice and add at the start for a sweet, hearty texture.
- Mushrooms: Slice and add in the final 2 hours of cooking for extra umami.
- Red Capsicum: Dice and add at the start for a subtle sweetness.
- Baby Spinach: Stir through just before serving for a nutritious boost.
- Lamb shoulder (animal-based): Substitute directly, same cooking time.
- Chicken thighs (animal-based): Use boneless and skinless, cook 1 hour less.
- Lentils (plant-based): Add 1½ cups of cooked brown lentils in final 1 hour of cooking.
Helpful Hints
- Browning the beef makes a noticeable flavour difference.
- Dice vegetables finely so they melt into the sauce.
- Don’t overfill the slow cooker, it works best when ¾ full.
- Add a splash of water if your sauce reduces too much.
- If reheating from frozen, thaw overnight in the fridge first.
- Use good-quality tinned tomatoes, they really affect the flavour.
- Add chilli flakes if you like a little kick.
- Use wholemeal pasta for a fibre boost.
- Double the recipe and freeze half for a future dinner.
- Save pasta water to loosen the sauce if it thickens too much.
FAQ
- Can I make this without wine?
Yes! Simply substitute the wine with extra beef stock or a splash of balsamic vinegar for depth. - Can I cook this on the stove instead?
Yes – simmer in a large pot with the lid slightly ajar for 2.5 to 3 hours, stirring occasionally. - What’s the best cut of beef to use?
Beef chuck steak is ideal as it becomes tender when slow-cooked, but gravy beef or brisket also work well. - Can I make this gluten-free?
Absolutely – just swap the pappardelle for your favourite gluten-free pasta. - How can I make it kid-friendly?
Omit the wine, reduce the garlic slightly, and chop everything finely so it blends well into the sauce.
Related Recipes on Wholesome by Sarah
Keywords
