Beef Daube Provencal

• 2 teaspoons olive oil
• 12 cloves garlic crushed
• 2 pounds stewing beef
• 1 1/2 teaspoons salt divided
• 1/2 teaspoon black pepper freshly ground, divided
• 1 cup red wine
• 2 cups carrots chopped
• 1 1/2 cups onions chopped
• 1/2 cup beef stock sodium free
• 1 tablespoon tomato paste
• 1 teaspoon rosemary leaves fresh chopped
• 1 teaspoon thyme frech chopped
• 1 dash cloves ground
• 14 1/2 ounce tomatoes diced
• 1 each bay leaves
• 3 cups egg noodles medium, cooked

1. Prehat oven to 350F (180C).
2. Heat the oil in a small dutch oven over low heat.
3. Add the garlic and cook about 5 minutes stirring occassionaly.
4. Remove garlic with a slotted spoon and set aside.
5. Increase heat to medium-high.
6. Add beef and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of pepper.
7. Cook 5 minutes browning beef on all side.
8. Remove beef and set aside.
9. Add the wine to the pan to deglaze.
10. Bring to a boil and scrape any brown bit from the bottom of the pan.
11. Add garlic, beef, remaining salt and pepper, carrot and the remaining ingredients (except the egg noodles) and bring to a boil.
12. Cover and bake at 300F (150C) for 2 1/2 hours or until the beef is tender.
13. Discard the bay leaf prior to serving.

olive oil, garlic, stewing beef, salt, black pepper, red wine, carrots, onions, beef, tomato paste, rosemary, thyme, cloves ground, tomatoes, bay leaves, egg noodles

Taken from recipeland.com/recipe/v/beef-daube-provencal-2747 (may not work)