Ingredients
| 2 tsp. | olive oil | | 12 | garlic cloves, crushed | | 2 lbs. | boneless chuck roast, trimmed and cut into 2-inch cubes | | 1-1/2 tsp. | salt, divided | | 1/2 tsp. | freshly ground black pepper, divided | | 1 cup | red wine | | 2 cups | chopped carrot | | 1-1/2 cup | chopped onion | | 1/2 cup | less-sodium beef broth | | 1 tbsp. | tomato paste | | 1 tsp. | chopped fresh rosemary | | 1 tsp. | chopped fresh thyme | | dash | of ground cloves | | 1 can (14-1/2) | can diced tomatoes, undrained | | 1 | bay leaf | | 3 cups | hot cooked md. egg noodles (about 4 cups uncooked noodles) | | Chopped fresh thyme (optional) |
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Instructions
Preheat oven to 300°F.
Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; 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. Garnish with chopped fresh thyme, if desired.
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.
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