Beef Daube Provençal

• 2 teaspoons olive oil
• 12 garlic cloves, crushed
• 1 (2 lb) boneless chuck roast, trimmed and cut into 2-inch cubes
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 1 cup red wine
• 2 cups chopped carrots
• 1 1/2 cups chopped onions
• 1/2 cup reduced-sodium beef broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 dash ground cloves
• 1 (14 1/2 ounce) can diced tomatoes
• 1 bay leaf
• 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

1. Preheat oven to 300u0b0.
2. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and 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 garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
3. Cover and bake at 300u0b0 for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
4. 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.

olive oil, garlic, chuck roast, salt, fresh ground black pepper, red wine, carrots, onions, beef broth, tomato paste, rosemary, thyme, ground cloves, tomatoes, bay leaf, egg noodles

Taken from www.food.com/recipe/beef-daube-proven-al-155200 (may not work)