Perfect for Chilly Weather

Despite being in Florida, we have still had our fair share of cold weather so far this winter. I know it isn't the snow that the rest of the country got this week, but there were flurries here over Christmas (while we were out of town, of course.) And this week is another cold one. One of my favorite chilly weather meals comes from this back issue of Cooking Light.

Beef Daube Provencal
or as I call it, stew.

This classic French braised beef, red wine, and vegetable stew is simple and delicious. After cooking it once, it has become a regular in our house. I even asked for a pretty ceramic dutch oven so that I could make this in it. (I got a pretty red one that sits on my kitchen stove whether I'm using it or not as an accent piece. Love it!) The magazine suggests a whole-grain baguette and a bag of salad greens with vinaigrette to round out the meal. Enjoy!

Ingredients:

2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Directions:
Preheat oven to 300 degrees.
Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300 degrees for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)

NUTRITION PER SERVING:
CALORIES 367(31% from fat); FAT 12.8g(sat 4.3g,mono 5.8g,poly 0.9g); PROTEIN 29.1g; CHOLESTEROL 105mg; CALCIUM 76mg; SODIUM 776mg; FIBER 3.9g; IRON 4.3mg; CARBOHYDRATE 33.4g