Ingredients:

12 garlic cloves

2# cut stew meat (chuck in 2 inch cubes)

2 teaspoon salt

1/2 teaspoon pepper

1 cup red wine

2 cups chopped carrot

1 to 1 1/2 cups chopped onion or 1 container already chopped (or 1 large, not red)

1 can (14 oz) low sodium beef broth

1 tablespoon tomato paste

1 teaspoon chopped fresh rosemary (put rest in freezer)

1 teaspoon chopped fresh thyme

1 can (14 1/2 oz) dices tomatoes

1 bay leaf

1 or 2 packages medium egg noodles (or you may want to serve over white rice)

Spray crock pot and then put  garlic, carrots, onion and bay leaf on bottom adding a bit of S and P. Top with stew meat.  Add tomato past to wine in measuring cup and stir. Pour into crock pot, along with diced tomatoes and beef broth.  Sprinkle herbs on and around meat and generously sprinkle with salt and a bit of pepper if you wish.  Cook on low for 8 hours. You may cook on high for 1 hour and low for 6. If it cooks longer, no problem! Serve over egg noodles or white rice.  This freezes great but don’t freeze the rice or noodles.