Ingredients

• 2 teaspoons olive oil
• 12 garlic cloves, crushed
• 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
• 1 ½ teaspoons salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 1 cup red wine
• 2 cups chopped carrot
• 1 ½ cups chopped onion
• ½ 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 ½-ounce) can diced tomatoes
• 1 bay leaf

Directions

• 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 ½ teaspoon salt and ¼ 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. 3 cups cooked medium egg noodles (about 4 cups uncooked noodles) or mashed potatoes or brown rice.

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 low for 8–10 hours.

Yields 6 servings (3/4 cup stew and 1/2 cup noodles = 367 calories / 4 g fiber / 29 g protein)