Beef Daube Provencal

By ames107

Ingredients

• 2 tsp olive oil
• 12 garlic cloves, crushed
• 1 2 lb boneless chuck roast, trimmed and cut into 2 inch cubes
• 1 1/2 tsp salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1 cup red wine
• 2 cups chopped carrots
• 1 1/2 cups chopped onion
• 1/2 cup beef broth
• 1 tbsp tomato paste
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• dash of ground cloves
• 1 14.5 oz can diced tomatoes, undrained
• 1 bay leaf
• 3 cups hot cooked medium egg noodles
• Chopped fresh thyme (optional)

Details

Servings 6

Preparation

Step 1

Preheat oven to 300 degrees.

Heat olive oil in a dutch oven over low heat. Add the garlic to pan and cook for 5 min or until garlic is fragrant, stirring occasionally. remove garlic with a slotted spoon and set aside. Increase the heat to medium high. Add the beef to the pan. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Cook 5 min, browning on all sides. Remove beef from the pan. Add the wine to the pan and deglaze the pan. Add the garlic, beef, remaning 1 tsp salt, 1/4 tsp pepper, carrot, and next 8 ingredients (through bay leaf) to the pan. Bring to a boil.

Cover and bake at 300 degrees for 2 1/2 hours, or until the beef is tender. Discard the bay leaf and serve over noodles. Garnish with the chopped fresh thyme if desired.