2Heat Trefethen olive oil in a small Dutch oven over low heat. Add garlic to pot and cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic from pan with a slotted spoon and set aside.
3Increase heat to medium-high, add beef to pot, and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5 minutes, taking care to brown all sides of the beef. Once cooked, remove beef from pot and set aside.
4Add Trefethen Malbec to pot, bring it to a boil and scrape pot to loosen browned bits. Add garlic, beef, carrot, onion, broth, tomato paste, diced tomato, chopped herbs, ground cloves, bay leaf, and remaining 1 tsp salt and 1/4 tsp pepper to pot and bring to a boil.
5Cover and bake in oven at 300F for 2 1/2 hours or until beef is tender. Discard bay leaf and serve over creamy polenta or with your favorite crusty bread, garnished with additional chopped fresh thyme, if desired. Enjoy!