Pepperoncini's tangy bite comes from Greek pickling brine—Italian cooks discovered it transforms beef fat into silky sauce.
Creamy Pepperoncini Beef Mafalda
Warm up your chilly evenings with our Creamy Pepperoncini Beef Mafalda! This hearty dish combines tender beef and delightful mafaldini pasta, all enveloped in a luscious, creamy sauce with a zesty kick from pepperoncini. Perfect for cozy nights in, this meal is sure to become a favorite comfort food staple!
Prep
15
min
Cook
210
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 3 cloves garlic, minced
- 2 tbsp chopped fresh parsley (optional) (30 ml)optional
🥩Meat & Seafood(2)
- 1 cup fat-free beef broth, Swanson 99% Fat Free (240 ml)
- 2 lbs 96% lean beef chuck roast, Laura’s Lean Beef, cut into 1 ½-inch chunks (907 g)
🥛Dairy & Eggs(3)
- 1 tbsp light butter, Land O Lakes Light Butter (14 g)
- 4 oz reduced-fat cream cheese, Philadelphia 1/3 Less Fat (113 g)
- ¼ cup grated Parmesan cheese, Kraft (optional) (60 ml)optional
🫙Pantry Staples(1)
- 8 oz dry mafalda pasta, Barilla (227 g)
🧂Spices & Seasonings(3)
- ½ tsp black pepper (2.5 ml)
- 1 tsp dried Italian seasoning (optional) (5 ml)optional
- 1 tsp kosher salt (5 ml)
📦Other(1)
- ¾ cup pepperoncini juice (from jar), Mezzetta (180 ml)
👨🍳 Instructions
- 1
Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray.
- 2
Spread the dry mafalda pasta evenly across the bottom in a single layer as much as possible.
- 3
Pat the beef chunks dry and season evenly with kosher salt and black pepper. Arrange the beef in an even layer over the dry pasta.
- 4
In a medium bowl, whisk together the fat-free beef broth, pepperoncini juice, minced garlic, and Italian seasoning if using.
- 5
Add the reduced-fat cream cheese cubes and light butter pieces to the liquid mixture and stir gently.
- 6
Pour the mixture evenly over the beef and pasta, covering as much surface area as possible.
- 7
Cover and cook on LOW for 6 hours or on HIGH for 3 ½ hours until the beef is tender.
- 8
Thirty minutes before serving, gently stir to allow the cream cheese and butter to fully melt into a creamy sauce that coats the pasta and beef.
- 9
If needed, cook uncovered for the final 15 minutes to slightly thicken the sauce.
- 10
Divide into 6 equal servings, approximately 1 ½ cups each. Top with Parmesan and parsley if desired.
💡 Pro Tips
- ✓Pat beef chunks completely dry with paper towels before seasoning to remove surface moisture that would create steam and prevent proper browning reactions even in slow cooking.techniqueRemove surface moisture
- ✓Cut cream cheese into uniform ½-inch cubes and let come to room temperature for 30 minutes before adding to prevent uneven melting and sauce separation.ingredient½-inch cubes, 30 minutes
- ✓Layer dry pasta in a true single layer without overlap because stacked pasta creates uneven hydration zones that result in mushy and al dente pieces in the same dish.technique
- ✓Wait exactly 30 minutes before the final stir to allow cream cheese to reach 140-150°F for optimal emulsification without breaking the dairy proteins.timing140-150°F, 30 minutes
- ✓Use pepperoncini juice at a 1:4 ratio with beef broth because the 3-4% acidity level tenderizes collagen while adding flavor without overpowering the dish.ingredient1:4 ratio, 3-4% acidity
Share this recipe
Prep
15
min
Cook
210
min
Serves
6
people
Level
intermediate
Share this recipe
Pepperoncini's tangy bite comes from Greek pickling brine—Italian cooks discovered it transforms beef fat into silky sauce.
Creamy Pepperoncini Beef Mafalda
Warm up your chilly evenings with our Creamy Pepperoncini Beef Mafalda! This hearty dish combines tender beef and delightful mafaldini pasta, all enveloped in a luscious, creamy sauce with a zesty kick from pepperoncini. Perfect for cozy nights in, this meal is sure to become a favorite comfort food staple!
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 3 cloves garlic, minced
- 2 tbsp chopped fresh parsley (optional) (30 ml)optional
🥩Meat & Seafood(2)
- 1 cup fat-free beef broth, Swanson 99% Fat Free (240 ml)
- 2 lbs 96% lean beef chuck roast, Laura’s Lean Beef, cut into 1 ½-inch chunks (907 g)
🥛Dairy & Eggs(3)
- 1 tbsp light butter, Land O Lakes Light Butter (14 g)
- 4 oz reduced-fat cream cheese, Philadelphia 1/3 Less Fat (113 g)
- ¼ cup grated Parmesan cheese, Kraft (optional) (60 ml)optional
🫙Pantry Staples(1)
- 8 oz dry mafalda pasta, Barilla (227 g)
🧂Spices & Seasonings(3)
- ½ tsp black pepper (2.5 ml)
- 1 tsp dried Italian seasoning (optional) (5 ml)optional
- 1 tsp kosher salt (5 ml)
📦Other(1)
- ¾ cup pepperoncini juice (from jar), Mezzetta (180 ml)
👨🍳 Instructions
- 1
Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray.
- 2
Spread the dry mafalda pasta evenly across the bottom in a single layer as much as possible.
- 3
Pat the beef chunks dry and season evenly with kosher salt and black pepper. Arrange the beef in an even layer over the dry pasta.
- 4
In a medium bowl, whisk together the fat-free beef broth, pepperoncini juice, minced garlic, and Italian seasoning if using.
- 5
Add the reduced-fat cream cheese cubes and light butter pieces to the liquid mixture and stir gently.
- 6
Pour the mixture evenly over the beef and pasta, covering as much surface area as possible.
- 7
Cover and cook on LOW for 6 hours or on HIGH for 3 ½ hours until the beef is tender.
- 8
Thirty minutes before serving, gently stir to allow the cream cheese and butter to fully melt into a creamy sauce that coats the pasta and beef.
- 9
If needed, cook uncovered for the final 15 minutes to slightly thicken the sauce.
- 10
Divide into 6 equal servings, approximately 1 ½ cups each. Top with Parmesan and parsley if desired.
💡 Pro Tips
- ✓Pat beef chunks completely dry with paper towels before seasoning to remove surface moisture that would create steam and prevent proper browning reactions even in slow cooking.techniqueRemove surface moisture
- ✓Cut cream cheese into uniform ½-inch cubes and let come to room temperature for 30 minutes before adding to prevent uneven melting and sauce separation.ingredient½-inch cubes, 30 minutes
- ✓Layer dry pasta in a true single layer without overlap because stacked pasta creates uneven hydration zones that result in mushy and al dente pieces in the same dish.technique
- ✓Wait exactly 30 minutes before the final stir to allow cream cheese to reach 140-150°F for optimal emulsification without breaking the dairy proteins.timing140-150°F, 30 minutes
- ✓Use pepperoncini juice at a 1:4 ratio with beef broth because the 3-4% acidity level tenderizes collagen while adding flavor without overpowering the dish.ingredient1:4 ratio, 3-4% acidity