• 2 tsp olive oil
  • 12 garlic cloves, crushed
  • 2 lb boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1½ tsp salt, divided
  • 1 tsp pepper, divided
  • 1 cup red wine
  • 2 cups chopped carrot
  • 1½ cups chopped onion
  • ½ cup beef broth
  • 1 Tbsp tomato paste
  • 2 tsp fresh thyme leaves
  • 2 tsp chopped fresh parsley
  • ¼ tsp ground cloves
  • 1 (14½-oz) can diced tomatoes, undrained
  • 1 bay leaf
  • 3 cups cooked medium egg noodles
  • Chopped fresh thyme leaves


Preparation Serves 6

Preheat oven to 300°F.

Heat olive oil in a small Dutch oven over medium heat. Add garlic to pan; cook for 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 ½ teaspoon salt and ½ teaspoon pepper. Cook 10 minutes, browning on all sides.

Remove beef from pan. Add wine to pan and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, ½ teaspoon pepper, carrot and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Cover and bake for 2½ hours or until beef is tender. Discard bay leaf. Serve over noodles.