Beef Daube Provençal

There is just something about really slow braised beef that screams cold wintery night. And that is exactly what this dish is. Incredibly tender pieces of beef that fall apart when your fork touches them. Oh my this is good.

So good. I think it might be the red wine in this dish that helps with the tenderness. Oh my word is this good. I served this over whole wheat egg noodles and it was the perfect Sunday night comfort food.

Beef Daube Provençal

2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 1/2 cups dry red wine
3 carrots, cut into about 1-inch pieces

1 medium onion, chopped
1/2 cup low sodium beef broth
2 tablespoons tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 (14 1/2-ounce) cans diced tomatoes (drain one of the cans)
1 bay leaf
3 cups cooked whole wheat egg noodles (about 4 cups uncooked noodles)

Preheat oven to 300 degrees.

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; season with 1 teaspoon salt and 1 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, remaining salt and pepper, carrot, and next 7 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300 degrees for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Adapted from Cooking Light