French Beef Daube (Provençal Beef Stew)

Steps

1. Place beef cubes in a large bowl and season generously with salt and pepper.
2. Add carrots and celery to the bowl.
3. Quarter the onions, poke a clove into each quarter, and add to the bowl.
4. Add juniper berries, thyme, rosemary, bay leaves, and orange peel.
5. Pour in the red wine, adding enough to almost cover the ingredients.
6. Cover and refrigerate overnight to marinate.
7. The next day, remove the marinade from the fridge 1 hour before cooking to let it come to room temperature.
8. Remove the beef cubes from the marinade and pat dry with paper towel, reserving the marinade.
9. Heat a large Dutch oven over medium heat and cook the bacon for 6-7 minutes until crisp. Remove bacon, leaving the fat in the pot.
10. Add olive oil to the pot, then brown the beef cubes in batches, about 3 minutes per side, without overcrowding.
11. Sprinkle the browned beef with flour and stir until evenly coated.
12. Add the reserved marinade (vegetables, wine, herbs, spices) and the cooked bacon to the pot, along with the tomato paste; stir to combine.
13. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 2 hours.
14. Add the black olives and continue cooking for another 30 minutes.
15. Check that the beef is fork-tender; if not, cook for up to 30 more minutes.
16. Remove the herbs and loose spices before serving.