Daube

For the marinade

• 2 lb beef flank (cheek, chuck or beef stew)
• 1 carrot , cut into 1-inch/2,5cm sections
• 1 onion
• 4 cloves garlic
• 1 bottle Provence red wine (preferably full-bodied)
• 3 cloves
• 1 leek (white part), cut into 3
• 1 stalk celery
• 1 bouquet garni (thyme, rosemary, savory, and laurel)
• 3 strips orange zest
• salt
• pepper

For the stew

• 4 carrots , cut into 2-inch/5cm sections
• 3 shallots , finely chopped
• 1 onion , finely chopped
• 1 slice smoked pork belly , diced
• 1 cup black olives , pitted
• 2 tomatoes , peeled, seeded, and coarsely chopped
• 1 tablespoon flour
• 6 tablespoons olive oil
• salt
• ground pepper