Crock Pot Steak Bites and Tortellini

Tender cheese filled tortellini with steak bites in a creamy garlic parmesan sauce, all made in a Slow Cooker.

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 5

Servings

Calories 663kcal

Season 1½ pounds stew beef with 1 teaspoon salt and ½ teaspoon black pepper.
Heat 1 Tablespoon oil in a large skillet over medium high heat.
Once oil is hot, sear beef until browned on both sides. You aren’t cooking all the way through, just giving it some color.
Once browned, transfer beef to a 5-6 quart slow cooker.
Add in 1 small onion, diced, 3 cloves garlic, minced, 2 cups beef broth, 1 Tablespoon Worcestershire sauce, and 1 teaspoon Italian seasoning.
Cover and cook on low for 4–5 hours, until beef is tender. It is not recommended to cook on high as the meat may not come out as tender.
NOTE: Do not open the lid while cooking. Every time you open the lid to check on the meat, it will take longer to cook and you're negating the whole point of using a slow cooker. The meat may not come out as tender if you keep lifting the lid to check on it, so just let it cook and leave it alone.
After cooking time is complete, stir in ¾ cup heavy cream and 20 ounce bag frozen cheese tortellini. Gently stir together.
Cover and cook an additional 30–40 minutes, until tortellini is tender.
Stir in shredded 1 cup shredded Parmesan cheese just before serving. Enjoy!

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
If you like your onion super soft, I would sauté it first in the skillet before adding to the slow cooker.