Pix or it didn't happen.
I've never heard of garlic turning blue. Too weird. And we eat a fair amount of garlic at my house. I'll have to file that nugget of info away.
Sounds like a good recipe. Sort of 'italian beefy'. I bet after you let it go for a few more hours the garlic will continue to fade. Let us know how it tastes!
We use our slow cooker/crockpot for stuff like that for time to time, especially in the winter. A family favorite is 'busted beef'. Simple as can be. We'll saute down minced onions and garlic directly in the bottom of crock pot (high temp), then add a cheap beef roast (shoulder roast? I can't remember - my wife usually does it), oregano, thyme, and a container of beef broth. Simmer for hours until it becomes fork-tender. Serve on crusty buns. Yum.
