Instructions: Heat the oven to 350 degrees.

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook until soft, about 5 minutes.

Transfer the garlic mixture to a large, heavy roasting pot and place the meat on top, fat-side up. Add the carrots, parsley, the tomatoes and their juice, the wine and garlic cloves. Season to taste with salt and pepper. Bring to a boil, cover and bake until the meat is tender, 3 to 4 hours. Add the prunes the last 30 minutes of baking.

Transfer the beef to a wooden board and slice across the grain. Return to the pot, squeeze the garlic from the cloves into the sauce, and keep warm until serving.

This recipe yields 8 to 10 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.