Provencal Beef Stew (Daube Provençal)

For the Marinade:

• 1 large onion , cut into 1/4-inch slices
• 2 carrots (about 3/4 cup), sliced into coins
• 2 tablespoons chopped mixed herbs (e.g. rosemary, thyme, parsley)
• 2 bay leaves
• 2 garlic cloves (about 1-1/2 teaspoons), minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cloves
• 1 tablespoon olive oil
• 750 ml bottle red wine (e.g. Côtes du Rhône)
• 1/3 cup red wine vinegar
• 3 pounds beef chuck , cut into 2-inch cubes

To Make and Serve the Stew:

• olive oil
• kosher salt and freshly-ground pepper
• whole sprigs of thyme, rosemary, and parsley (4-5 each) , tied in a bunch or placed in a bouquet garni bag
• 4 ounces thick-cut bacon , cut into lardons*
• 28 ounce can whole tomatoes , drained, seeded and chopped
• 1 tablespoon orange zest
• 1/2 cup olives (preferably Niçoise)
• 1/2 pound white button mushrooms , quartered (or halved if large)
• 1 tablespoon unsalted butter
• chopped parsley
• buttered egg noodles or potatoes , for serving (optional)