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Slow-cooked soft succulent beef from the kitchens of  thegayhare

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Dinner time

Here we have a slow cooked beef dish that is ohhh so tasty

I was surprised how tender the beef was simply falling apart in your mouth

It is a slow cook recipe so you'll need to start about 3 hours before you want to eat

Ingredients

2 teaspoons olive oil
12 cloves crushed garlic
1 (2 pound) boneless chuck roast trimmed and cut into 2 inch cubes
1 1/4 teaspoon salt
1/2 teaspoon black pepper
1 cup red wine
2 cups chopped carrots
1 1/2 cup chopped onion
1/2 cup low sodium beef broth
1 table spoon tomato paste
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
dash of ground cloves
1 14.5 ounce can diced tomatoes
1 bay leaf
3 cups cooked egg noodles

Method
1. Preheat oven to 300 degrees
2. Heat a small Dutch oven on your cook top over low heat, add oil and swirl to coat. add garlic and cook for about 5 minutes. remove garlic with slotted spoon and set aside.
3. Increase heat to medium-high, add meat to pan, sprinkling with 1/2 teaspoon salt and 1/4 teaspoon pepper. cook for 5 minutes browning on all sides. remove beef from pan and set aside.
4. Add wine to pan and bring to boil, scraping the pan to loosen any browned bits. Add garlic, beef, remaining salt and pepper and the rest of the ingredients through to the bay leaf, bring to boil.
5. Cover and bake at 300 for 2 1/2 hours or until beef is tender
6. Discard bay leaf
7. Serve over egg noodles

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Allergy warning – recipe contains egg products

This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Red Wine