8 cups
30 minutes to assemble
5 hours to cook on high
10 hours to cook on low
1. | Place steak in shallow baking dish. Salt and pepper all sides of beef, and toss with flour until coated. |
2. | Heat 2 tablespoons of oil in large skillet on medium-high heat. Add half of beef and brown on all sides. Remove to crock pot. Add remaining oil and beef to skillet. Brown and transfer to crock pot. |
3. | In pan drippings, add onions, celery, carrots and garlic. Sauté for 3 minutes. |
4. | Add tomatoes, consommé, wine and Worcestershire sauce to vegetables. Stir and bring to a boil. Pour mixture over steak. |
5. | Cover and cook on high for 5 hours or low for 10 hours. |
6. | Just before serving, boil Notta Pasta according to directions on box. Drain and serve in individual bowls. Pour soup over noodles and serve immediately. |
Browning the meat and vegetables first, brings out a deeper flavor. The longer the soup cooks the more stew-like it becomes.