BEEF DAUBE PROVENCAL FROM SEPT. 2007 COOKING LIGHT

BEEF DAUBE PROVENCAL FROM SEPT. 2007 COOKING LIGHT image

Yield 6 people

Number Of Ingredients 16

2 t EVOO
12 garlic cloves, crushed
1 2lb. boneless chuck roast, trimmed and cut into cubes
1 1/2 t salt, divided
1/2 t black pepper, divided
1 c red wine
2 c chopped carrots
1 1/2 c chopped onion
1/2 c beef broth
1 T tomato paste
1 t rosemary
1 t thyme
dash of ground cloves
1 14.5 oz. can diced tomatoes, undrained
1 bay leaf
3 c hot cooked med. egg noodles

Steps:

Preheat oven to 300. Heat EVOO in a small Dutch oven over low heat. Add garlic to pan; cook for 5 min or till fragrant; stirring occasionally. Remove garlic w/slotted spoon; set aside. Increase heat to med.-high. Add beef to pan. Sprinkle with 1/2 t salt & pepper. Cook 5 min, browning on all sides. Remove beef from pan. Add wine to pan and bring to boil, scraping pan to loosen browned bits. Add garlic, beef, remaining salt & pepper, and rest of ingredients, except for noodles. Bring to boil. Cover and bake at 300 for 2 1/2 hours or till beef is tender. Serve over noodles. Yield 6 servings. 367 calories each.