Ingredients
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¼ cup (60 ml) Olive Oil
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4 large Garlic
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2 lb (1 kg) boneless Blade Steak
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Salt
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freshly ground Black Pepper
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3 medium Carrots
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1 large Onion
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3 Tbsp (45 ml) all-purpose Flour
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1 cup (250 ml) Beef Broth
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1 cup (250 ml) red wine
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one 14 oz (398 ml) can diced Tomato
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2 Tbsp (30 ml) Tomato Paste
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2 Bay leaves
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½ tsp (2 ml) dried Thyme
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pinch ground Cloves
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chopped fresh Parsley
Directions
The beef in this dark, rich, French-style dish is given a wonderful flavor even before it makes it into the slow cooker. After slices of garlic are cooked until golden in a skillet and removed, the beef is seared in the remaining oil and infused with a divine, garlicky taste. For an ultradecadent meal, serve this with Roquefort and Chive Mashed Potatoes.
