Beef Daube Provençal

Instructions

1. Marinate the beef
   Place the beef cubes in a large bowl. Add the wine, sliced onion, minced garlic, bouquet garni, and orange peel. Cover and refrigerate for at least 12 hours or overnight, stirring occasionally.
2. Prepare the stew base
   Remove the beef from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and vegetables separately. In a large Dutch oven, heat the olive oil over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer to a plate.
3. Cook the aromatics
   In the same pot, cook the bacon until crisp. Add the reserved onions from the marinade, pearl onions, and carrots. Cook for 5 minutes until vegetables begin to soften. Stir in the tomato paste and flour, cooking for 1 minute to remove the raw flour taste.
4. Combine and simmer
   Return the beef to the pot. Add the reserved marinade liquid, bouquet garni, and orange peel. Bring to a simmer, then reduce heat to low. Cover and cook for 3 hours, or until the beef is very tender, stirring occasionally.
5. Final touches
   During the last 15 minutes of cooking, add the olives. Adjust seasoning with salt and pepper. If the sauce is too thin, increase heat slightly and simmer uncovered until it reaches desired consistency. Remove bouquet garni and orange peel before serving.
6. Serve
   Let the daube rest for 15 minutes before serving. Traditionally served with boiled potatoes, egg noodles, or crusty bread to soak up the delicious sauce.