Beef Daube Provencal - Plan to Eat

Heat a Dutch oven over low heat. Add oil and swirl to coat. Add garlic and cook for 5 minutes, stirring occasionally.Remove garlic with a slotted spoon and place in a slow cooker.Increase heat to medium-high. Sprinkle beef with flour and 1/2 teaspoon salt and 1/4 teaspoon pepper. Add to pan and cook for 5 minutes, browning on all sides.Using a slotted spoon, remove beef from Dutch oven and place in slow cooker.Add wine to Dutch oven, bring to a boil, and use a wooden spoon to scrape the browned bits off the bottom.Add carrots, onion, beef broth, tomato paste, rosemary, thyme, cloves, diced tomatoes, bay leaf, and remaining salt and pepper.Bring mixture to a simmer and then pour into slow cooker. Give everything a good stir, cover and cook on HIGH for 5 hours.A few minutes before serving add peas and remove bay leaf. You can use frozen peas. It will only take them a few minutes in the slow cooker to defrost and cook.Serve with mashed potatoes.