Garlicky Beef Daube - cooking recipe

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

Preparation

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.
Place the meat mixture in a large saute pan over medium heat.
Bring to a boil; decrease heat, and cover.
Simmer gently until the meat is tender, 1 to 1 1/2 hours.
Uncover and boil the liquid to reduce it slightly if necessary.
Peel and mince the remaining garlic; add it to the daube, and simmer another 5 minutes.
Sprinkle with parsley and serve over rice, noodles, or with crusty bread.