Daube de Boeuf Provençale

Delicious meat with tender flavours. It's a classical hit - I would say.
Serve it with noodles or potato puree.

1,5 kg lean beef
1 big onion
3 garlic cloves
1 big carrot
bay leaves
300 ml white dry wine
herbs de provence (with no 1 thyme)
25 g flour
bacon 200 g
2 large tomatoes
black olives 10-12
1 tb.s. orange zest
1-1,5 l stock
150 g mushrooms (optional)

Marinade meat for at least overnight (better 24 hours) in 7 first ingridients.
Take it out to a pan with olive oil and cook (with flour) to reach nice dark golden color.
Heat the marinade, add the rest of ingredients and bring the meat with stock back.
Oven 180C, place meat in the oven with a lid or aluminium foil on top for about 3 hours. Stir occasionally (once per hour).