Slow Cooker Cheesy Garlic Steak and Tortellini

Prep Time:15

Cook Time:5

Total Time:5 15

Step 1: Season the beef - Sprinkle the stew beef with salt and black pepper, giving it a good toss so every piece is seasoned. This simple step goes a long way in building flavor from the start.
Step 2: Sear the beef - Heat the olive oil in a skillet over medium high heat. Add the beef in batches and sear until browned on the outside. You are not cooking it through here, just giving it a nice crust for extra flavor.
Step 3: Transfer to the slow cooker - Move the browned beef into your slow cooker, scraping in any flavorful bits left behind in the pan.
Step 4: Add the aromatics and liquids - Add the diced onion, minced garlic, beef broth, Worcestershire sauce, and Italian seasoning to the slow cooker. Give everything a gentle stir so the beef is coated and surrounded by flavor.
Step 5: Slow cook until tender - Cover and cook on low for 4 to 5 hours, until the beef is tender and easy to pull apart with a fork. This is where the magic happens and the flavors really settle in.
Step 6: Add the cream and tortellini - Stir in the heavy cream and frozen tortellini. Gently fold everything together so the pasta is coated in the sauce.
Step 7: Finish cooking the pasta - Cover and cook for another 30 to 40 minutes, until the tortellini is tender and heated through.
Step 8: Stir in the cheese - Just before serving, stir in the shredded Parmesan cheese. Let it melt into the sauce, turning everything creamy and rich.

Lighter cream option: Half and half can replace the heavy cream if you want a slightly lighter sauce.
Different pasta choice: Refrigerated tortellini works well and just needs a little less cook time.
Broth swap: Chicken broth can replace beef broth in a pinch, though the flavor will be a little lighter.

Veggie boost: Add mushrooms or spinach near the end of cooking for extra texture and color.
Extra garlic flavor: Add another clove or two of garlic for a stronger garlic forward version.
Pasta swap: Gnocchi works well in place of tortellini for a softer, pillowy texture.

Brown the beef first: Searing adds depth and prevents the flavor from tasting flat.
Add cream at the end: Waiting keeps the sauce smooth and prevents curdling.
Stir gently: Once the tortellini is added, stir carefully to keep the pasta from breaking apart.
Taste before serving: Give it a final taste and add a pinch more salt if needed to wake up the flavors.
Let it rest: Letting the dish sit for a few minutes before serving helps the sauce thicken slightly.

Simple side salad: A crisp green salad balances the richness of the dish.
Garlic bread: Perfect for soaking up every bit of that creamy sauce.
Roasted vegetables: Roasted broccoli or green beans add a nice contrast.
Steamed green beans: A light veggie side keeps the meal from feeling too heavy.
Extra Parmesan on top: A little extra cheese at the table never hurts.

Refrigerate leftovers: Store in an airtight container for up to 3 days in the fridge.
Reheat gently: Warm leftovers slowly with a splash of broth or cream to loosen the sauce.
Make ahead option: Cook the beef portion ahead of time and add the tortellini and cream just before serving.
Avoid overcooking pasta: If reheating, stop once everything is warmed through to keep the tortellini tender.
Store in portions: Smaller containers reheat more evenly and make leftovers easy to grab.

Servings: 6 servings