Beef daube Provencal
Ingredients
- 2 teaspoon olive oil
- 12 cloves garlic, slightly crushed
- 1 boneless chuck roast, 2 pounds, trimmed, cut into 2-inch cubes
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup red wine
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- 5 carrots, chopped
- 3 yellow onions, chopped
- 1/2 cup low-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped each: fresh rosemary, fresh thyme
- dash ground cloves
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