Recipe for Beef Stew

We had this for dinner on Valentine's Day with the boys... this is the best beef stew I've had.  It's kind of high-maintenance, but sooo good! (The recipe is from Cooking Light).

Beef Daube Provencal

2 tsp olive oil

12 garlic cloves, crushed (I just use a lot, doesn't have to be 12 :~)

1 (2-lb) boneless chuck roast, trimmed and cubed

1 1/2 tsp salt, divided

1/2 tsp freshly ground pepper, divided

1 cup red wine

2 cups chopped carrots

1 1/2 cups chopped onion

1/2 cup beef broth

1 tablespoon tomato paste

1 tsp chopped fresh rosemary (I used 1/2 tsp dried)

1 tsp chopped fresh thyme (or 1/2 tsp dried)

dash of ground cloves

1 (14.5 oz) can diced tomatoes, undrained

1 bay leaf

3 cups hot cooked medium egg noodles (I omitted this b/c of CJ's egg allergy)

chopped fresh thyme, optional

Heat oil in large stockpot over low heat.  Add garlic to pan; cook for 5 min. or until fragrant, stirring occasionally.  Remove garlic with a slotted spoon; set aside.  Increase heat to med-hi.  Add beef to pan.  Sprinkle beef with 1/2 tsp salt and 1/4 tsp pepper.  Cook 5 min., browning on all sides.  Remove beef from pan.  Add wine to pan, and bring to a boil, scraping pan to loosen browned bits.  Add garlic, beef, remaining salt and pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Slowly pour into a slow cooker and cook on low for 10 hours or high for 5 hours.  Remove and discard bay leaf before serving.