Beef Daube Provençal

dragonbait0126

Ingredients:
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2lb) boneless chuck roast, trimmed and cut into 2-inch cubes
1 ½ teaspoons salt, divided
½ teaspoon freshly ground pepper, divided
1 cup red wine
2 cups chopped carrot
1 ½ cup chopped onion
½ cup less sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14 ½ ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is frangrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with ½ teaspoon salt and ¼ teaspoon 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 teaspoon salt, ¼ teaspoon pepper, carrot and next 8 ingredients (through bay leaf).
Transfer to slow cooker. Cover and cook on high for 5 hours or low 8-9 hours. Serve over noodles.

CALORIES 367; FAT 12.8 G (sat 4.3g, mono 5.8g, poly 0.9g);CHOLESTEROL 105mg; CALCIUM 76mg; CARBOHYDRATE 33.4g; SODIUM 776mg; PROTEIN 29.25.6g; FIBER 4.8g; IRON 4.6mg
Source: Cooking Light, JANUARY 2011
Serving Size =3/4 cup stew and ½ cup noodles