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8 hr 10 min
Slow Cooker Beef Pappardelle
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
1 540 mL (19 oz.) can diced tomatoes
1 bay leaf
340 g (¾ lb) pappardelle
Salt and pepper, to taste
, for garnish Saputo Pecorino Romano
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.