Sear the beef in an oven-proof pot. Add the garlic and capers. Add wine to deglaze, and stir in tomato paste. Add the bay leaf and a little ground black pepper, cover it with a lid, and put it in a 325F oven for 2 hours.
Check on the beef while it bakes. The liquid may reduce to practically nothing. If so, add 2 cups water to deglaze, stirring up the reduced red wine from the bottom of the pan. The capers and garlic will practically dissolve in the process.
Serve warm. Reheat gently if necessary. Serve in small portions with plain Italian or French bread.
Check out this link for fun tips on how to peel your garlic.