Beef Daube Provencal

Happy Monday everyone! I am a sucker for food pictures, and this one caught my eye. From my trusty subscription to Cooking Light, this recipe looks delicious and a fun take on beef stew. All the veggies in the recipe I chopped in the food processor and serving them with egg noodles will ensure great veggie consumption with my toddlers! This receipt serves 6 and is about 367 calories per serving. 

I ate this with the egg noodles and my husband ate it over rice. Both were so delicious. This was so easy to make and very tasty. Enjoy!

Ingredients:
1 TBS olive oil
12 garlic cloves, crushed
2 lbs chuck roast, cut in cubes
salt and pepper to taste
1 cup red wine (I used Bogle Cabernet)
1/2 cup chopped carrot
1/2 cup chopped bell pepper
1 cup chopped zucchini
1 cup chopped onion
1/2 cup low sodium beef broth
1 TBS tomato paste
1 tsp fresh rosemary
1 tsp fresh thyme
dash of ground allspice
1 (14.5oz) can diced tomatoes
1 bay leaf
3 cups cooked egg noodles

Directions:
1. Preheat the oven to 300 degrees.

2. Heat a small dutch oven over low heat. A oil and swirl to coat. Add garlic and cook until aromatic, about 5 minutes. Remove with slotted spoon and set aside. Increase heat to medium-high and add beef. Season with salt and pepper and cook until browned on all sides, around 5 minutes. Remove with slotted spoon and add to garlic.

3. Add red wine to pan and bring to a boil, scrape up brown bits. Add garlic, beef, salt and pepper and remaining ingredients (not egg noodles). Bring to a boil.

4. Cover and bake for 2.5 hours or until beef is tender. Discard bay leaf and serve over noodles. Enjoy!