Instructions

1. 1
   Marinate the beef chunks in the red wine overnight in the refrigerator along with a few slices of onion and carrot.
2. 2
   Drain and thoroughly pat the meat dry, reserving the marinade liquid.
3. 3
   Render the diced pork belly in a heavy pot until crisp.
4. 4
   Remove the pork pork belly and sear the marinated beef chunks in the hot fat until well browned.
5. 5
   Sauté the remaining onions, carrots, and minced garlic in the same pot until fragrant.
6. 6
   Pour the reserved wine marinade into the pot, scraping up the browned bits.
7. 7
   Add the tomatoes, orange peel, seared beef, and pork belly back to the pot.
8. 8
   Bring to a simmer , cover tightly, and bake in a 325°F (165°C) oven for 3 hours until the beef melts in your mouth.
9. 9
   Stir in the pitted black olives during the final 15 minutes of cooking.
10. 10
    Remove the orange peel before serving.