Ingredients 1 1/2 lbs round steak, cut into bite size pieces
Salt and pepper
Flour or gluten free flour mix for dusting
4 tablespoons oil, divided
1 large onion, chopped (about 3 cups)
3 stalks celery, chopped
3 carrots, sliced
1 tablespoon minced garlic
1-14.5 oz can diced tomatoes
1-10.5 oz can beef consommé
1/2 cup Burgundy wine
2 tablespoons Worcestershire sauce
1/2-16 oz box Notta Pasta Spaghetti

Directions

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.