Serves 6 (3/4 cups)
2 tsp olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
½ tsp salt for browning
1 tsp salt for roasting
¼ tsp black pepper for browning
¼ tsp black pepper for roasting
1 cup red wine
2 cups chopped carrot
1 ½ cups chopped onion
½ cup less-sodium beef broth
1 tbsp tomato paste
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
Dash ground cloves
1 (14 ½-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
1. Preheat oven to 300.
2. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant and golden, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium high. Add beef to pan; sprinkle with ½ teaspoon salt and ¼ 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, ¼ teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
3. Cover and bake at 300 for 2 ½ hours or until beef is tender. Discard bay leaf. Serve over noodles.
Adapted from Cooking Light November 2004
