Enjoy this delicious dish of creamy Italian Beef and noodles from the Slow Cooker. Discover how you can easily prepare a tasty meal with tasty ingredients. The rib eye cooks slowly and has a delicious taste due to the rich sauce. Try it today!
Creamy Italian Beef from the Slow Cooker: Recipe full of flavor and simplicity
I took out my slow cooker again. Because this versatile device is perfect for winter and summer times, it's in my kitchen in the winter, stewing slowly until my dish is ready. And in the summer, I put it outside in the shade and still make the tastiest slow-cooked dishes to retain the most flavor. That way the heat stays out.
And this recipe for tender rib eye braised in a creamy sauce is perfect for both summer and winter. Comfort food in winter and a delicious meal outside on the terrace, just like I can enjoy all that delicious food in Italy in a trattoria (an Italian restaurant) in summer. Try it yourself!
What do you need for Italian Beef and Noodles (Slow Cooker Recipe)?
You require the following ingredients to prepare this Crock Pot Beef and Noodles. You can find the correct amounts in the recipe card at the bottom of the blog:
- Onion and garlic: Seasonings in the sauce.
- Rib eye: A piece of steak with lots of flavor and fat. This makes it juicy and tender. A delicious piece of meat.
- Flour: For thickening the sauce.
- Butter and cream: Make the sauce even creamier.
- Beef broth: To give the sauce a lot of flavor. The best thing is homemade beef broth. If you don't have that, you use broth from a block.
- Red wine: Use a full-bodied red wine with a deep flavor. A Cabernet Sauvignon, or a Bordeaux. You could replace the wine with extra broth, but to be honest, you'll lose some of the flavors that you want to experience.
- Mustard: Adds a little spice to the sauce.
- Tagliatelle: A wide Italian pasta, about ¼ inch (7 mm) wide uncooked. You can buy them dried or fresh.
How to prepare Slow Cooker Beef and Noodles
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Cut the meat into cubes, season with salt and pepper, and dust with flour. Put the meat in the slow cooker along with the onion and mustard. Add the broth and wine.
- Add the mustard and butter to the slow cooker container. Put the lid on the pan and turn the slow cooker on low for 6 to 8 hours.
- Twenty minutes before you serve your dish, pour in the cream and put the lid back on.
- Cook the tagliatelle al dente and drain. Transfer the pasta to the slow cooker and mix well when it's time to serve.
Serve with a delicious strawberry salad with pistachio nuts and some freshly baked ciabatta bread. Garnish with fresh thyme.
Tips, Substitutions, and Variations
- Rib eye: This gave such a nice flavor to this dish. But you can also replace it with hachee meat, ribs, or Entrecôte.
- Instead of tagliatelle you can also use fusilli, farfalle or penne.
- Are you short on time? Turn the slow cooker on high for 4 to 6 hours.
- Variations: Add sliced mushrooms or spinach. You add the mushrooms and spinach an hour before you are going to serve the dish.
- Do you want a thicker sauce? Mix two teaspoons of cornstarch with two tablespoons of cold water and add to the slow cooker along with the heavy cream. Turn on high and let it thicken for 20 minutes.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 2 pounds ribeye steaks, cut into 1 x 1 inch (2 x 2 cm) pieces
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 tablespoon mustard
- 4 tablespoons butter
- 2 ¼ cup beef stock
- ⅓ cup red wine
- ½ cup cream
- 1 ¼ pound tagliatelle
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Sprinkle the meat with salt and pepper and dust with flour. Place in the bottom of the slow cooker.2 pounds ribeye steaks, ½ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon ground black pepper
- Also, add the onion, garlic, mustard, and butter.1 onion, 2 cloves garlic, 1 tablespoon mustard, 4 tablespoons butter
- Now pour the beef stock and red wine into the pan, and stir well.2 ¼ cup beef stock, ⅓ cup red wine
- Put the lid on the pan and set the pan on low for 6 to 8 hours.
- Twenty minutes before serving, pour the cream into the slow cooker.½ cup cream
- Also cook the tagliatelle al dente. Drain.1 ¼ pound tagliatelle
To serve
- Mix the tagliatelle with the meat sauce and serve immediately.
Notes
- Rib eye: This gave such a nice flavor to this dish. But you can also replace it with hachee meat, ribs, or Entrecôte.
- Tagliatelle you can also use fusilli, farfalle or penne.
- Are you short on time? Turn the slow cooker on high for 4 to 6 hours.
- Can I leave everything in the slow cooker for an extra hour? Yes, that's possible.
- Refrigerator: Keep this creamy Italian Beef covered in the fridge for up to 2 days. Heat in the microwave until warm.
- Freezer: You cannot freeze this because the cream can cause the sauce to curdle.
Nutrition
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