Place the olive oil in a large skillet set over medium-low to medium heat. Add the garlic and cook until lightly golden and aromatic, 4 – 5 minutes. Remove the skillet from heat. Lift the garlic out of the skillet with a slotted spoon and set it in your slow cooker.
Return the skillet to the stovetop and increase heat to medium-high. Season the beef with salt and pepper, then sear in batches, setting the browned pieces in your slow cooker as you go.
Add the carrot and onion to the skillet and cook for 3 – 4 minutes. Stir in the flour (use a gluten free blend to make the recipe gluten free) and cook for 2 minutes more. Slowly, while stirring, mix in the stock. Mix in the wine, diced tomatoes, tomato paste, bay leaves, thyme and cloves, and bring to a simmer.
Pour this mixture over the beef and stir to combine. Cover and cook on the low setting for 6 to 8 hours, or until the beef is very tender. Sprinkle servings with chopped parsley.
Makes 4 – 6 servings
Adapted from a recipe in The Vancouver Sun. Make this recipe on the weekend and have supper for a few days. Serve with a green salad.
