Directions

1. In a large container, combine three-quarters of the thyme, orange peel, one sliced carrot, crushed garlic, and half of the onion (cut into quarters).
2. Push the cloves into the remaining half of the onion and add it to the container.
3. Add the diced beef (chuck, brisket, beef cheeks, or short ribs).
4. Pour over the red wine, cover, and refrigerate for at least 24 hours.
5. Preheat the oven to 160°C (320°F).
6. Remove the beef from the fridge and drain off the wine, reserving it for later.
7. Remove all the aromatics except for the studded onion. Pat the beef dry with a paper towel.
8. Heat a large, heavy-based pan over high heat. Add the beef tallow and sear the beef in batches until browned on all sides.
9. Transfer the beef to an oven-safe pot along with the studded onion.
10. In the same pan, add the tomato purée and cook for a minute. Pour in the beef stock, stir well, and bring to a simmer.
11. Pour the reserved red wine over the beef in the pot, then add the remaining thyme and fresh oregano.
12. Add the hot beef stock and tomato purée mixture to the pot and bring to a light simmer.
13. In a separate pan, cook the diced bacon until golden, then add it to the beef pot.
14. Cover the pot and place it in the preheated oven for 2½ to 3 hours, checking after 1½ hours.
15. After about 2 hours, remove the pot from the oven and discard the studded onion and herbs.
16. Add the peeled shallots and the remaining two carrots (peeled and barrel-cut).
17. Return to the oven and cook for another 30 minutes.
18. Remove from the oven and serve in bowls.
19. Garnish with olives, fresh parsley, and serve with a fresh baguette. Enjoy!