Provencal Daube (Beef Stew)

Method

1. Trim the beef and cut into pieces about 4–5 cm. Place in a bowl.
2. Add celery, leek, garlic cloves in their skin, thyme, bay leaf, juniper berries, carrots, cognac, orange zest, and an onion studded with cloves.
3. Cover with red wine, then cover with plastic wrap. Marinate overnight (in a cool place or fridge if warm).
4. The next day, cut fresh bacon into small dice.
5. Heat olive oil in an oven-safe casserole and brown the bacon.
6. Remove meat from the marinade (reserve the liquid) and brown the meat in the same casserole.
7. Strain some of the marinade wine, then add all the vegetables from the marinade along with extra thyme if desired.
8. Add the strained wine and tomato paste. Stir.
9. Cover and cook in a preheated oven: 150°C static or 140°C fan, for at least 3 hours (up to 4).
10. If too much liquid remains, remove the meat and vegetables and thicken the sauce with a little flour mixed with water.
11. Finally, add olives, season with salt, and serve.