Something New

I've been trying to expand our quesadilla/sweet potato fries diet by adding one new recipe per shopping trip. Last week's recipe was a huge success - a potato-free almost-stew served over egg noodles. We liked it so much, I decided it was worth sharing the recipe! (I'm kicking myself for not taking a photo...)

Beef Daube Provençal

From Cooking Light Magazine, November 2004.

Ingredients:
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) 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
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles

*Preheat oven to 300 °.
*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.
*Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. *Serve over noodles.

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.
Yield: 6 servings