Beef Daube Provencal

By Nanatimesthree

Ingredients

• 2 teaspoons olive oil
• 12 garlic cloves, crushed
• 1 (2 pound) boneless chuck roast, trimmed and cut into 2-inch cubes
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon black pepper
• 1 cup red wine
• 2 cups chopped carrot
• 1 1/2 cups chopped onion
• 1/2 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• Dash of ground cloves
• 1 (14.5 ounce) can diced tomatoes
• 1 bay leaf
• 3 cups cooked medium egg noodles

Preparation

Step 1

Preheat oven to 300.

Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients. Bring to a boil.

Cover and bake at 300 for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.