Garlicky Beef Daube

• 8 garlic cloves, divided
• 2 -3 lbs beef chuck, trimmed of surface fat and cut into 1 to 1 1/2 inch cubes
• 1 large onion, coarsely chopped
• 1 large carrot, peeled and cut into 1/4 inch thick rounds
• salt
• fresh ground black pepper
• 1 tablespoon sherry wine
• 1 cup red wine
• 1/2 teaspoon minced fresh thyme leave
• 1 bay leaf
• minced fresh parsley leaves, for garnish

1. Peel and mince 6 cloves garlic; combine them in a bowl or non-reactive saucepan with the next 9 ingredients; stir, cover, and refrigerate, stirring occasionally, for 1-24 hours.
2. Place the meat mixture in a large saute pan over medium heat.
3. Bring to a boil; decrease heat, and cover.
4. Simmer gently until the meat is tender, 1 to 1 1/2 hours.
5. Uncover and boil the liquid to reduce it slightly if necessary.
6. Peel and mince the remaining garlic; add it to the daube, and simmer another 5 minutes.
7. Sprinkle with parsley and serve over rice, noodles, or with crusty bread.

garlic, beef chuck, onion, carrot, salt, fresh ground black pepper, sherry wine, red wine, thyme, bay leaf, parsley

Taken from www.food.com/recipe/garlicky-beef-daube-251324 (may not work)