Preheat the oven to 250°F/120°C (conventional) or 225°F/105°C (convection). Cut the beef into large pieces, pat it dry thoroughly with paper towels and season all sides with salt.

In a Dutch oven, cook the bacon over medium heat without any oil until golden brown, then set it aside.

Add the olive oil and sear the beef over high heat in two or three batches until it's nicely browned on all sides. Set it aside with the bacon.

Lower the heat and cook the onions, celery and carrots for 5 minutes, then add the garlic. Stir in the tomato paste and cook for 1 minute, until it loses its raw taste.

Return the beef and bacon to the pot, sprinkle with the flour and stir well to coat. Cook for 1 minute.

Pour in the red wine, then add just enough beef stock to almost cover the meat. The top ½ inch (1 cm) of the meat should stick out, no more.

Add the bouquet garni, orange peel and cloves, then scrape the bottom of the pot to loosen all the browned bits.

Bring to a simmer on the stovetop, cover and transfer to the oven for 4 to 5 hours. After 20 minutes, lift the lid and check that the stew is barely simmering around the edges, never boiling. Adjust the oven temperature if needed, and stir once or twice during cooking.

Add the olives 15 minutes before the end. Remove the bouquet garni, orange peel and cloves. Taste, adjust the salt and pepper, and serve with potatoes.