Boeuf en daube

I made a love French meal one night, boeuf en daube. Here’s the recipe! (Excuse the bad hair day!)
Boeuf en daube:
1-1.5 kg beef 1 tbl olive oil
1 sliced onion 120 gm lardons (4oz chopped bacon)
2garlic cloves minced 300 (½ pint) ml hot beef stock
2 sliced carrots 60 gm (2oz) black olives (optional)
300 ml red wine
piece orange peel
fresh thyme, rosemary parsely bay
salt & pepper
marinate beef with ½ of onion slices, garlic, herbs, carrots, orange peel, S&P, & wine. Preheat oven to 130C, 250F, gasmark 3 / 4. Drain meat & veg, save marinate. Heat oil in casserole, saute bacon. Add the other ½ of onion slices & well drained beef, cook 5 mins +. Add garlic, & peel from marinate. If not already in, transfer mix to oven casserole. Pour marinade in pan to get all the bits, add to oven pan. Put remaining marinade & bits in oven pan. Add stock. Cover & cook for 4-5 hrs. Add olives and continue to cook with cover off to reduce liquid slightly. Serve! Yum!