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1
For marinade, in a mixing bowl, combine the wine, carrots, onions, red wine vinegar, and olive oil.
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2
Make the bouquet garni using cheesecloth (several thicknesses).
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3
Place garlic, bay leaves, peppercorns, cloves, juniper berries, thyme, marjoram, and fennel seed in the center of the square of cheesecloth.
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4
Bring the edges together and tie with kitchen string.
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5
Place the beef in a plastic bag set in a shallow dish.
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6
Pour the marinade over the meat, add the bouquet garni, and seal the bag.
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7
Marinate the meat in the refrigerator for 10 hours or overnight, turning the bag occasionally.
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8
Drain the beef, reserving the marinade, vegetables, and bouquet garni.
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9
Pat the beef dry with paper towels.
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10
In a heavy Dutch oven, cook the bacon until crisp and remove; drain and crumble.
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11
Brown the beef in the bacon drippings, adding the onions and carrots to slightly brown.
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12
Remove beef and vegetables and place in slow cooker.
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13
Next, add the bouquet garni, drained tomatoes, 1/2 of the reserved marinade, and beef broth.
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14
Cover and cook on low for 8 hours or high for 4 hours.
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15
When beef is finished cooking and is tender, stir in the black olives to warm them.
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16
Then remove beef and vegetables to a serving bowl and discard bouquet garni.
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17
Combine the flour, softened butter, salt and pepper into a smooth paste.
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18
Pour the liquid from the slow cooker into a large saucepan and heat to a simmer.
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19
Stir in the flour mixture, cooking and whisking until thickened and bubbly.
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20
Cook and stir 1 minute more.
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21
To serve, pour the wine gravy over the meat and vegetables.
