Beef Daube Provençal

2 tsp olive oil
12 garlic cloves, crushed
2 lbs boneless chuck roast, trimmed and cubed (2 inch cubes)
1 ½ tsp salt, divided
½ tsp freshly ground black pepper, divided
1 C red wine
2 C chopped carrot
1½ C chopped onion
½ C less-sodium beef broth
1 T tomato paste
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
dash ground cloves
1 (14½ oz) can diced tomatoes
1 bay leaf
3 C cooked egg noodles (about 4 C uncooked)

Preheat oven to 300°F.

Heat oil in small Dutch oven over low heat. Add garlic; sauté 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with slotted spoon and set aside.

Increase heat to medium-high. Add beef to pan; sprinkle with ½ tsp salt and ¼ 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, 1 tsp salt, ½ tsp pepper, carrot, onion, broth, tomato paste, rosemary, thyme, cloves, diced tomatoes, and bay leaf. Bring to a boil.

Cover and bake at 300°F for 2½ hours, or until beef is tender.

Serve over noodles (discarding bay leaf). Serves 6 (serving size: ¾ C stew and ½ C noodles).

Nutritional Info (original recipe):
CALORIES 367 (31% from fat); FAT 12.8g (sat 4.3g, mono 5.8g, poly 0.9g); PROTEIN 29.1; CARB 33.4g; FIBER 3.9g; CHOL 105mg; IRON 4.3mg; SODIUM 776mg; CALC 76mg

Source: Cooking Light November 2004

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