Beef Provencal

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Susan Cornelius Hinderaker

ingredients

• 2 teaspoons olive oil
• 12 garlic cloves, crushed
• 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
• 1 1/2 teaspoons salt, divided
• freshly ground black pepper
• 1 cup red wine (such as Syrah)
• 2 cups chopped carrot
• 1 1/2 cups chopped onion
• 1/2 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• dash of ground cloves
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 bay leaf
• 3 cups hot cooked gluten-free egg noodles (about 4 cups uncooked)
• chopped fresh thyme, for garnish

Source: Susan Cornelius Hinderaker

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