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 RecipeIngredients
- 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
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.2 tablespoons extra virgin olive oil, 1.2 kilograms beef chuck steak
- 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.1 brown onion, 2 garlic cloves, 1 carrot, 3 celery sticks, 175 grams Mediterranean meal base sauce, 400 grams tomatoes, ½ cup red wine, 1 cup beef stock
- Add the browned beef to the slow cooker and stir through to coat everything evenly in the sauce.1.2 kilograms beef chuck steak
- Cover and cook on high for 5 hours or low for 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.400 grams pasta
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