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1
Cut the beef into big chunks, about 2 inches square.
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2
Trim off and discard any big pieces of fat.
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3
Put the beef in a large bowl, along with the onion youve got stuck with cloves, the strips of orange zest, 1 of the herb bouquets, the brandy, and wine.
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4
Cover and stick it in the refrigerator to marinate at least 8 hours (24 hours will be even better).
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5
Strain, reserving the marinade and the onion.
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6
Discard the zest and herb bouquet.
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7
Dry the beef well (damp meat sticks when you brown it) and season with salt and pepper.
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8
Heat 2 tablespoons oil in a wide saucepan or a large skillet over medium heat.
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9
Brown the meatin batches, so you dont crowd and steam the beef.
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10
Remove the pieces as they brown and keep them in a bowl; add a bit more oil to the pan should you need it.
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11
While the meat browns, take the cloves out of the marinade onion and discard them.
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12
Slice that onion thin.
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13
Add the remaining 1 tablespoon oil and all the sliced onions to the pan.
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14
Season with a pinch of salt and cook the onions, stirring once in a while, until they are very soft and beginning to turn gold at the edges, about 10 minutes.
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15
Add the garlic and tomato paste and cook, stirring, until the paste turns brick red, which will take a minute or two.
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16
Put the beef and any juices that have accumulated into the pan, along with the reserved marinade and the other herb bouquet.
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17
Give the stew a stir and add the carrots, burying them in the marinade.
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18
Bring to a boil, then reduce the heat so the stew simmers gently, cover, and cook for 1 1/2 hours, or until the beef and carrots are fork-tender.
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19
If youve made the stew for serving tomorrow, let it cool before you refrigerate it, covered.
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20
Pull off any congealed fat, which will be a lovely orange, before reheating.
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21
If youre serving the stew today, tilt the pan and spoon off the fat.
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22
Stir in the zest right before you serve the stew.
