Beef Provencal

By á-49249

Ingredients

• 2 tsp. olive oil
• 2 cloves garlic, crushed
• 1-2 lb. boneless chuck roast, trimmed and cut into 2" cubes
• 1 1/4 tsp. salt, divided
• 1/2 tsp. pepper, divided
• 1 c. red wine
• 3 c. chopped carrots
• 1 1/2 c. chopped onion
• 1 c. beef broth
• 1 Tbs. tomato paste
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh thyme
• dash of cloves
• 1-14.5 oz. can diced tomatoes
• 1 bay leaf
• noodles

Preparation

Step 1

Preheat oven to 300.
Heat oil in Dutch oven. Add garlic and cook 5 min.
Remove garlic, Increase heat to medium high and add beef, 1/2 tsp. salt and 1/4 tsp. pepper
Cook 5 min. browning on all sides. Remove from pan.
Add wine to pan; bring to a boil, scraping bits from pan.
Add garlic, beef, remaining salt and pepper, wine, carrots, onion, broth, tomato paste, rosemary, thyme, cloves, tomatoes and bay leaf.
Bring to a boil. Cover and bake for 2 1/2 hours. Serve over noodles.
To prepare in slow cooker-cook on high for 5 hours