Slow Cooker Creamy Porcini Beef Pappardelle
If you’re looking for a slow cooker beef pasta recipe that feels comforting, creamy, and restaurant-worthy, this Slow Cooker Creamy Porcini Beef Pappardelle is a must-try. Made with tender beef stew meat, earthy porcini mushrooms, mascarpone cheese, and wide pappardelle noodles, this cozy crockpot meal delivers deep flavor with very little effort.
Why you’ll love this slow cooker beef pappardelle:
Easy dump-and-go crockpot dinner for busy families
Rich, creamy texture without complicated steps
Perfect winter comfort food or Sunday family meal
One-pot slow cooker pasta less cleanup
Great for meal prep and reheats beautifully
Serve this hearty creamy beef pasta with a fresh green salad, roasted vegetables, or warm garlic bread for a satisfying dinner everyone will request again and again.
Ingredients:
1 ounce dried porcini mushrooms
2 cups low-sodium beef stock
1 cup mascarpone cheese, softened
1 tablespoon fresh thyme leaves (plus extra for garnish)
1½ teaspoons kosher salt, divided (or to taste)
1 teaspoon freshly cracked black pepper
2 pounds beef stew meat, cut into chunks
12 ounces dry pappardelle pasta (uncooked)
2 tablespoons olive oil (optional, for richer sauce)
1 small yellow onion, finely chopped (optional)
2 cloves garlic, minced (optional)
½ cup grated Parmesan cheese, for serving
2 tablespoons chopped fresh parsley, optional
Directions:
Place dried porcini mushrooms in a heatproof bowl. Heat the beef stock until very hot (not boiling) and pour it over the mushrooms. Let soak for 10–15 minutes until softened.
Lightly grease the slow cooker. Spread the raw beef stew meat in an even layer and sprinkle with ½ teaspoon salt. Add the uncooked pappardelle pasta over the beef.
Remove the mushrooms from the soaking liquid and chop them finely. Strain the soaking liquid through a fine mesh to remove grit.
In a large bowl, whisk together:
Strained porcini liquid
Mascarpone cheese
Remaining salt
Black pepper
Thyme leaves
Olive oil (if using)
Stir in chopped porcini mushrooms, onion, and garlic if desired.
Pour the creamy porcini mixture evenly over the beef and pasta. Gently stir to coat. Cover and cook:
LOW: 5–6 hours
HIGH: 2½–3 hours
About halfway through cooking, gently stir and press any exposed pasta into the liquid so it softens evenly.
Once the beef is fork-tender and pasta is cooked, taste and adjust seasoning. If the sauce is too thick, stir in a splash of warm beef stock or water.
Serve hot with grated Parmesan, fresh parsley, extra thyme, and cracked black pepper.
Recipe Benefits & Tips:
Family-Friendly Comfort Food: Tender beef and creamy sauce make this slow cooker pasta appealing to both kids and adults.
Meal Prep Friendly: Leftovers reheat well just add a little stock to loosen the sauce.
Customizable Flavor: Use less porcini for a milder taste or add spinach at the end for extra nutrients.
Budget Tip: Replace part of the beef with cremini mushrooms for a more affordable version.
Creamy Swap: No mascarpone? Use softened cream cheese or a mix of heavy cream and cream cheese.
