Beef Danube Provencal

This is an old favorite of mine from Cooking Light. I love to make this in the winter as it is a great comfort food but also the smell of this cooking is wonderful. This can be made in a dutch oven slowly roasting in your oven or even in a crock pot.  

Ingredients

2 teaspoons olive oil

12 garlic cloves, crushed

1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes

1 1/4 teaspoons salt, divided 

1/2 teaspoon freshly ground black pepper, divided

1 cup red wine

2 cups chopped carrot 

1 1/2 cups chopped onion

1/2 cup lower-sodium beef broth 1

 tablespoon tomato paste 

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

Dash of ground cloves 

1 (14.5-ounce) can diced tomatoes 

1 bay leaf 

3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Instructions

Preheat oven to 300°. 

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 a slotted spoon; set aside. 

Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 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 reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

 

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Note: To make in a slow cooker, prepare through Step Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or until beef is tender.