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1
Combine springs of thyme, parsley, half of the orange peel (reserve the remaining peel), orange juice, garlic, bay leaves, peppercorn, 2 tsp salt, and wine in a large nonreactive bowl.
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2
Add beef, submerging pieces in the liquid. Cover the bowl; marinate beef in the refrigerator for 8-24 hours.
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3
Remove beef from marinate.
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4
Using paper towels, blot excess liquid from meat. Season meat with salt and pepper. Strain marinated, reserving liquid and discarding aromatics.
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5
Preheat over to 325.
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6
Saute' bacon in 7-to-8-qt heavy-bottomed pot or Dutch oven over medium until crisp 8-10 minutes.
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7
Transfer bacon to a paper-towel-lined plate; reserve dripping.
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8
Dredge beef pieces in flour, shaking off any excess.
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9
Brown beef on all sides in bacon dripping in pot over high heat.
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10
Work in batches if necessary, adding olive oil if needed. Seat beef aside.
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11
Saute' carrots, onions, fennel, reserved orange peel, and thyme in pot, adding olive oil if necessary, until vegetables are browned, 5 minutes.
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12
Deglaze pot with 2 cups of the reserved marinated, scraping up browned bits from bottom pot.
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13
Return beef and bacon to pot; add beef stock and tomatoes.
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14
Cover the pot with tight-fitting lid; transfer to oven until beef is fork tender 2 1/2-3 hours; skim to degrease.
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15
Serve daube with egg noodles or broiled potatoes.
