- garlic; cook and stir 1 minute.
- Add wine to skillet; stirring to loosen browned bits from pan.
- Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth,
- carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves
- and beef.
- Cook, covered, on low 8-10 hours or until beef is tender. Remove bay
- leaves. Serve with mashed potatoes. Yield: 10 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.