Place the olive oil in a large skillet set over medium-low heat. Add the garlic and cook until lightly golden and aromatic, about 4 to 5 minutes. Remove the skillet from the heat. Lift the garlic out of the skillet with a slotted spoon and set in a casserole.
Preheat the oven to 300 degrees F. Now set the skillet over medium-high heat. Season the beef with salt and pepper, then brown, in batches, and set in the casserole.
Add the carrot and onion to the skillet and cook 3 to 4 minutes. Stir in the wine, stock, diced tomatoes, tomato paste, thyme, cloves and bay leaves and bring to a simmer. Pour over the beef and stir to combine. Cover and bake for 2 1/2 hours, or until the beef is tender. Sprinkle servings with chopped parsley.