Beef Daube Provencal

2  teaspoons		olive oil
12		garlic cloves,s crushed
2  lb.		boneless chuck roast, trimmed and cut into 2-inch cubes
1-1/2  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		less-sodium beef broth
1  tablespoon		tomato paste
1  teaspoon		chopped fresh rosemary
1  teaspoon		chopped fresh thyme
1  dash		of ground cloves
14-1/2  ounces		diced tomatoes, undrained
1  teaspoon		bay leaf
4  cups		cups hot cooked medium egg noodles
2		Chopped fresh thymes (optional)

Tip: Click on the ingredient links to learn the nutritional information for all the Beef Daube Provencal ingredients. The serving size for any ingredient in Beef Daube Provencal may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 300°.

Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 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 beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; 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. Garnish with chopped fresh thyme, if desired.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
Wine note: This satisfying beef stew deserves a rich, earthy, and soulful wine--one with a soft, thick texture. I love the complexity and juiciness of the Kuleto Estate Syrah 2004 from Napa Valley, California ($45), which elevates this stew into a princely dinner. --Karen MacNeil