Step 1

Heat olive oil in a Dutch oven over low heat.

Step 2

Add garlic; cook until fragrant, one minute.

Step 3

Remove garlic with a slotted spoon; reserve.

Step 4

Increase heat to medium-high.

Step 5

Add beef, in batches, to pan.

Step 6

Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Step 7

Cook until browned on all sides, five minutes.

Step 8

Remove beef from pan.

Step 9

Add wine to pan; heat to a boil, scraping pan to loosen browned bits.

Step 10

Stir in reserved garlic, beef, remaining 1 teaspoon of the salt and remaining 1/4 teaspoon of the pepper.

Step 11

Add tomatoes and their liquid, bay leaf, carrots, onions, broth, tomato paste, rosemary, thyme and cloves.

Step 12

Heat to a boil.

Step 13

Place beef mixture in slow cooker.

Step 14

Cover; cook on high five hours.

Step 15

Discard bay leaf.