Beef Daube Provencal

INGREDIENTS

2    teaspoons olive oil

1    pound boneless chuck roast, cut to 1 inch cubes

1    cup chopped white onion

1    cup chopped celery and leaves

6    cloves garlic, crushed

1    cup dry red table wine

2    cups chopped carrots

1    cup low sodium beef broth

½   teaspoon dried rosemary

½   teaspoon dried thyme

1    can (15 ounce) diced tomatoes

METHOD

Preheat the oven to 300 F. Heat a small Dutch oven over medium-low heat and add the oil to the pan, swirling to coat. Add the beef  and brown on all sides. Remove the beef and set aside.

Add the onion and celery. Cook for 5 minutes, stirring occasionally, then add the garlic. Cook the garlic for 30 seconds or until it becomes fragrant. Add the wine and bring to a boil scraping up any brown bits. Return the beef and add the carrots, broth, rosemary, thyme and diced tomatoes. Bring to a boil, cover and place into the oven. Bake the beef for 2 to 2 ½ hours or until it is tender. Serve over medium egg noodles.

Adapted from a recipe in Cooking Light magazine