Prepare and Marinate the Beef: In a large mixing bowl, combine the sliced onion, carrot coins, chopped herbs, bay leaves, minced garlic, salt, black pepper, ground cloves, olive oil, red wine, and red wine vinegar. Stir well to incorporate all ingredients. Add the beef cubes to the marinade and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours, allowing the beef to soak up the rich flavors.
Preheat Oven and Prepare for Browning: When ready to cook, preheat your oven to 350°F (175°C). Remove the beef cubes from the marinade and pat them dry using paper towels; reserve the marinade for later. Season the beef cubes lightly with salt and pepper.
Render Bacon and Brown Beef: Heat about one tablespoon of olive oil in a large Dutch oven over medium heat. Add the bacon lardons and cook until the fat is released but before the bacon crisps, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Working in batches, add the beef cubes to the hot Dutch oven and sear each side until deeply browned (approximately 3 minutes per side). Add more olive oil if needed between batches. Transfer browned beef to a separate bowl.
Build the Stew Base: Pour the reserved marinade along with the vegetables into the Dutch oven, stirring and scraping the browned bits from the bottom with a wooden spoon to capture maximum flavor. Return the browned beef and bacon to the pot. Stir in the chopped tomatoes, orange zest, and the bouquet garni.
Braise the Beef: Bring the stew to a gentle boil on the stovetop, then cover the Dutch oven with its lid and place it in the preheated oven. Braise for 1 hour at 350°F. Afterward, reduce the oven temperature to 250°F (120°C) and continue cooking, covered, for an additional 3 to 4 hours. Stir occasionally to prevent sticking and ensure even cooking, until the beef becomes tender and succulent.
Sauté Mushrooms: While the stew braises, heat one tablespoon each of olive oil and butter in a skillet over medium heat. Add the mushrooms and cook, stirring frequently, until they release their juices and become golden brown, about 6–8 minutes. Remove from heat and set aside.
Final Assembly and Seasoning: Remove the Dutch oven from the oven and discard the bouquet garni and bay leaves. Skim off any excess fat from the surface of the stew. Gently fold in the sautéed mushrooms and Niçoise olives. Taste and adjust seasoning with additional salt and pepper as desired.
Serve: Ladle the stew into warmed bowls and serve alongside buttered egg noodles or boiled potatoes if you prefer a heartier meal. Garnish with a sprinkle of fresh parsley for a vibrant finish.