Beef Daube Provençal

Ingredients

• 1  bay leaves 
• 0.5 teaspoon pepper black divided freshly ground
• 14.5 ounce canned tomatoes diced undrained canned
• 2 cups carrots chopped
• 2 pound beef chuck boneless trimmed cut into 2-inch cubes
• 1 Dash ground cloves 
• 3 cups egg noodles hot cooked uncooked ( 4 cups noodles)
• 1 teaspoon rosemary leaves fresh chopped
• 1 teaspoon thyme sprigs fresh chopped
• 12  garlic clove crushed
• 0.5 cup beef broth 
• 2 teaspoons olive oil 
• 1.5 cups onion chopped
• 1 cup red wine 
• 1.5 teaspoons salt divided
• 1 tablespoon tomato paste 

Equipment

• frying pan
• oven
• slotted spoon
• dutch oven
• slow cooker

Directions

1. Preheat oven to 30
2. Heat olive oil in a small Dutch oven over low heat.
3. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally.
4. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high.
5. Add beef to pan.
6. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides.
7. Remove beef from pan.
8. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits.
9. 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.
10. Cover and bake at 300 for 2 1/2 hours or until beef is tender. Discard bay leaf.
11. Serve over noodles.
12. Garnish with chopped fresh thyme, if desired.
13. Note: To make in a slow cooker, prepare through Step
14. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.
15. 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