French Beef Stew (Beef Daube Provencal)

Ingredients:
2 tsp. olive oil
12 garlic cloves, crushed
1 (2 pound) boneless chuck roast, cut into 2 inch cubes
1 1/4 tsp. salt, divided
1/2 tsp. fresh black pepper, divided
1 cup red wine
2 cups chopped carrots
1 1/2 cup chopped onions
1/2 cup beef broth
1 tbsp. tomato paste
1 tsp. fresh chopped rosemary
1 tsp. fresh chopped thyme
1 (14.5 ounce can) diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Directions:

1. 1. Preheat oven to 300°.
2. 2. Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 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 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 reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
3. 3. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
4. 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 or until beef is tender.

Recipe by: www.cookinglight.com

Makes 6 servings -- Serving size: 3/4 cup stew + 1/2 cup egg noodles  -- 8 WW points per serving