Slow Cooker Cheesy Beef and Pasta Stew

How to make  Slow Cooker Cheesy Beef and Pasta Stew

Prep Time:  10 minutes        |        Cook Time:  4 Hours      |        Serves: 4

Ingredients

• 500g Jindurra Station beef mince  
• 1 onion, diced
• 2 carrots, peeled and chopped  
• 2 celery stalks, chopped
• 2 tsp Stonemill crushed garlic
• 1 tbsp The Olive Tree extra virgin olive oil  
• 1 tsp Stonemill paprika
• 1 tsp Stonemill thyme leaves
• ¼ tsp Stonemill salt Stonemill pepper, to taste
• 3 cups Chefs' Cupboard beef liquid stock  
• 1 cup Remano gluten free penne
• 1 cup Westacre Dairy tasty shredded cheese  
• Thyme and Parsley for garnish

Method

1. Heat the olive oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened.
2. Add the beef mince and cook until browned. Transfer to the slow cooker.
3. Add the carrots, celery, crushed garlic, paprika, thyme leaves, salt and pepper to taste.
4. Pour in the beef liquid stock and stir gently to combine.
5. Cover and cook on low for 3 hours.
6. Add the gluten free penne, stirring into the liquid. Cover and cook for an additional 1 hour, or until the pasta is tender. Stir the pasta 2 - 3 times for even cooking.
7. Stir through the shredded cheese until melted and creamy.
8. Serve warm.
9. Garnish with thyme and parsley before serving.

Tip

• If the stew becomes too thick after adding the pasta, stir in a splash of extra beef stock to loosen the consistency.
• Optional flavour and nutrient boosters:
  • A splash of Worcestershire sauce
  • ½ cup frozen peas added with the pasta
  • Extra paprika or a pinch of smoked paprika for depth