Categories: Beef, French, Main Dish, Mark Bittman

Ingredients

• 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

Directions

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 ½ 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.

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