- 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
- 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)