Ingredients
- 2 tsp. olive oil
- 12 garlic cloves crushed
- 1 2lb. boneless chuck roast, trimmed and cut into 22 inch cubes
- 1 1/4 tsp. salt, divided
- 11/2 tsp. fresh ground pepper - divided
- 1 cup red wine
- 2 cups chopped carrot
- 1 1/2 cups chopped onion
- 1/2 c. lower sodium 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 tomatoe
- 1 bay leaf
- 3 cups cooked medium egg noodles
Preparation
Step 1
Pre heat oven to 300.
Heat 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 from pan with slotted spoon and set aside. increase heat to med. high. Add beef to pan; sprinkle with 1/2 tsp. salt and 1/4 tsp. 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 tsp. salt, remaining 1/4 tsp. pepper, carrot, onion, beef broth tomato paste, rosemary, thyme, ground cloves, diced tomatoes and bay leaf. 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.
To make in a slow cooker, place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or until beef is tender.