Beef Daube Provencal

By Joan_Z

Serves 6: Cal. 367; Protein - 29 gm; Carb 33.4; sodium 678 mg.

Ingredients

• 2 tsp. olive oil
• 12 garlic cloves - crushed
• 1 2 lb boneless chuck roast, trimmed & cut into 2 inch cubes (or beef stew meat)
• 1 1/4 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 cups 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
• 1 bay leaf
• 3 cups cooked medium egg noodles (about 4 cups uncooked)

Preparation

Step 1

slow Cooker High for 5 hours:

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 slotted spoon; set aside. Increase heat to medium-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, carrots, and next 8 iongredients (through bay leaf).

Place in slow cooker - cover and cook for 5 hours on HIGH or until beef is tender.