Beef Daube Provencal (Beef Stew)

• 2 tsp olive oil
• 12 garlic cloves (whole/smashed)
• 1 2pd boneless chuck roast, trimmed and cut into 2 inch cubes
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup red wine
• 1 bag baby carrots
• 1 chopped onion
• 1/2 cup beef broth
• 1 Tbsp tomato paste
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• 1 14.5 oz can diced tomatoes
• 3 cups cooked large egg noodles

Heat oil in a Dutch oven over low heat. Add garlic; cook for 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 salt & pepper. Cook about 5 minutes, browning all sides. Add remaining ingredients, stir and bring to a boil.

Cover and reduce heat. Simmer for about 2-3 hours or until beef is tender. Serve over noodles.

Serves 6