Step 1

Preheat oven to 250 degrees.

Step 2

Simmer wine, 3 1/2 cups of stock, bay leaf and rosemary in sauce pan until reduced by 1/Leave in sauce pan until needed.

Step 3

While stock is simmering, cook bacon pieces, and dispose of grease. Set aside.

Step 4

Mix flour, black pepper, salt and ground fennel seed in a mixing bowl. Toss beef cubes in seasoned flour until completely coated. Remove from bowl and pat off excess flour, but keep flour.

Step 5

Heat olive oil in a large Dutch oven on high. Brown the floured meat on all sides in two or three batches. Remove browned beef from pan and set aside.

Step 6

Lower the heat under the pot to medium, and add carrots, celery, garlic and whole shallots (if needed, add more olive oil). Cook, stirring occasionally, until vegetables are browned.

Step 7

Turn heat to high, and add the cooked bacon and browned beef, stirring frequently. When pan is hot, sprinkle with remains of seasoned flour and stir.

Step 8

Pour in reduced wine mixture from sauce pan, and bring to a boil. Stir in olives, orange zest, mushroom slices, and the remaining 1 cup of stock.

Step 9

Cover, and heat in oven for 3 hours. Remove, taste, and adjust seasonings.