Ingredients
Scale
- 2 lbs. beef stew meat (cut further into ½ – ¼” pieces)
- 1 can stewed tomatoes (large), undrained
- 4 cups beef broth
- 1/3 cup onions, chopped
- 1 – 2 tsp garlic, minced
- 3 pieces bacon, diced, raw
- 6 oz. ditalini pasta
- 1 tbsp. Montreal Steak Spice
- 2 tbsp. flour
Instructions
- Sprinkle the flour over the beef and mix it well to coat evenly.
- Sear the beef over med high heat to brown/caramelize. You may have to do sear the beef in two or more batches. Season with the steak spice
- Add the beef, onions, bacon, and garlic to the slow cooker bowl.
- Add the beef broth.
- Cook on high for 5 hours.
- After 5 hours, add the tomatoes and pasta.
- Allow to cook another 30 min to an hour, or until the pasta is soft. (Some slow cookers cook at different temperatures. Mine took 40 minutes to cook the pasta)
- Ladle into bowls and serve with a dollop of sour cream and a of sprinkle steak seasoning.