Beef Daube Provencal

2 t olive oil
12 garlic cloves, finely chopped
2-pound chuck roast, cut into 1-inch cubes
1 1/4 t salt, divided
1/2 t freshly ground black pepper, divided
1 C dry red wine
1 1/2 C chopped onion
2 C chopped carrot
5-6 large mushrooms, thinly sliced
1 tablespoon tomato paste
1 T chopped fresh rosemary
1 T chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes
1 bay leaf
3 C cooked egg noodles (about 4 C uncooked noodles)  See Granny’s Egg Noodles

In a small Dutch oven, cook garlic in oil over low heat for about 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 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown 5 minutes on all sides. Remove beef from pan.

Add wine and bring to a boil, scraping pan to loosen browned bits. Return garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper and remaining ingredients (except egg noodles) and bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender or place mixture in a slow cooker and cook on high for 5 hours. Discard bay leaf. Serve over noodles.