Beef Provencal


2 tsp olive oil

12 garlic cloves, crushed

2 pounds boneless chuck roast, trimmed and cut into 2 inch cubes 

1 1/4 tsp salt

1/2 tsp black pepper

1 cup red wine

2 cups chopped carrot

1 1/2 cups chopped onion

1/2 cup 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 tomatoes

1 bay leaf

3 cups cooked medium egg noodles 


Preheat the oven to 300 degrees

Heat a dutch oven over low heat - Add oil and swirl to coat

Add garlic and cook for 5 minutes

Remove garlic

Increase heat to medium-high and add beef to pot

Sprinkle with 1/2 tsp salt and 1/4 tsp of pepper - Cook and brown for 5 minutes

Remove beef from pot

Add wine to the pot and bring to a boil while scraping the bottom and sides

Add garlic, beef, remaining salt and pepper, carrot and next 8 ingredients

Bring to a boil

Cover and bake at 300 degrees for 2.5 hours or until beef is tender

Discard bay leaf and serve with noodles