Beef Stew

This recipe makes our house smell insanely good. It is sweet torture to smell it as it cooks for 3 hours... Sweet torture? Yuck. I don't hope to ever use that phrase again. Where did that even come from? Anyways, I made this tonight and it solicited 2 separate "Delicious!" comments from my Dad, and he said the beef couldn't be more tender. AND he actually accepted the leftovers I sent home with him. (Dave loved it of course, but he loves everything I do {sigh...})

1 2lb boneless chuck beef roast, trimmed and cut into large chunks
12 cloves smashed garlic
3-4 sweet onions, cut in large wedges
3-4 carrots, cut into large chunks
1 cup Shiraz (or other such wine)
3/4 cup beef broth
1 can undrained diced tomatoes
2 T tomato paste
2 bay leaves
olive oil
salt, pepper, rosemary and thyme (dried, to taste)
pinch of ground cloves

Whole thing goes into a Dutch oven with lid. Cook garlic cloves in o.o. over low heat. Remove with slotted spoon, put beef into pot, season, brown, remove beef, put wine in pot, bring to boil, add beef and garlic back, plus all other ingredients, stir well, bring to a boil. Put lid on pot, put in 300 degree oven for 2.5 hours. Serve over noodles and with crusty bread. Seriously good on a cold day like today, and rarely can I ever leave the oven on for this long without the kitchen becoming unbearably hot.