Beef Daube Provencal (Cooking Light)

2 tsp Olive Oil
12 crushed garlic cloves
1, 2# boneless chuck roast, trimmed, cut into 2" cubes (stew meat?)
1.5 tsp salt
1/2 tsp pepper
1 cup red wine
2 cups chopped carrot
1.5 cups chopped onion
1/2 cup low sodium beef broth
1 Tbs tomato paste
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
Dash of ground coves
1 - 14.5 oz can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (4 cups uncooked)

For freezing:
Meat and garlic in one bag
All else in anther bag (except noodles)
Uncooked noodles in seperate bag.

To cook:
Brown meat mixture in EVOO 5 min, set aside
Note: You can use dutch oven for this, or skillet if you are going to cook in crock pot.
Deglaze pan if you used the skillet.

Add everything (except noodles) to the crock pot or dutch oven.

Dutch oven: Cover an bake at 350 foro 2.5 hours
Crock Pot: Cook on low 10 hrs, or high 5 hrs

Cook noodles and serve meat mixture over.

Thicken sauce with cornstarch if desired.