Provencal Beef Stew
adapted from Cooking Light
2 hours 20 mins
garlic cloves, crushed
lbs stew meat, 2″-inch cubes
fresh rosemary, chopped
fresh thyme, chopped
(15 oz) can diced tomatoes
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Pre-heat oven to 300 degrees.
In a small dutch oven, heat oil. Add garlic and cook, stirring occasionally, for 5 minutes until golden brown. Remove garlic with slotted spoon and set aside.
Add beef to pan and sprinkle with salt and pepper. Cook 5 minutes, browning on all sides. Remove beef from pan.
Add wine to pan, bring to a boil and scrape browned bits. Add garlic, beef and remaining ingredients. Bring to a boil.
Cover and bake at 300 for 2 1/2 hours or until beef is tender.
Serve with crunchy French bread or over wide noodles.
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