Beef Daube Provencal

This is all kinds of delicious.  Holy. Moly.  You will lick your bowl, not kidding.

Beef Daube Provencal
Recipe adapted from Cooking Light

Ingredients:

2 tsp. olive oil
12 garlic cloves, crushed
2 lb. boneless chuck roast, cut into 2 inch cubes
1 1/2 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
1 cup red wine (I used cooking wine)
2 cups chopped carrot
1 1/2 cups chopped onion (ahem)
1/2 cup beef broth
1 tbsp. tomato paste
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
dash of ground cloves
1 (14.5 oz) can diced tomatoes (I used crushed tomatoes)
1 bay leaf
3 cups cooked medium egg noodles (about 3 cups uncooked)

Directions:

Preheat oven to 350.  Heat oil in 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 tsp. salt and 1/4 tsp. 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 tsp. salt, 1/2 tsp. pepper, carrot, and next 8 ingredients, and bring to a boil.  Cover and bake at 350 for 2 1/2 hours or until beef is tender.  Discard bay leaf.  Serve over noodles.