Beef Daube Provencal

By Joan_Z

Serves 6. Cal: 367; Protein 291; Carb. 33.4: sodium 678 mg.

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.