-
-
Prep
- 10 min
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Prep
-
- Total
- 8 hr 10 min
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- Serving
- 4
Slow Cooker Beef Pappardelle
Featured Product
Pecorino Romano
Imported from Italy, made from sheep’s milk and aged for a minimum of 5 months, Pecorino Romano cheese has a distinct yet delicious zesty taste that adds a distinct touch to your dish.
Ingredients
- 30 mL (2 tbsp.) olive oil
- 1 kg (2 lb.) stewing beef, cubed
- 500 mL (2 cups) small carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, minced
- 2 garlic cloves, minced
- 500 mL (2 cups) beef broth
- 1 540mL (19 oz.) can diced tomatoes
- 1 bay leaf
- 340 g (¾ lb) pappardelle
- Salt and pepper, to taste
- Saputo Pecorino Romano, for garnish
Directions
- Drizzle a pan with olive oil and sear the beef 3 to 5 minutes on all sides.
- Transfer the beef cubes to the slow cooker. Add the remaining ingredients. Let cook on low heat for 8 hours.
- Serve over pappardelle and sprinkle with Saputo Pecorino Romano.
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