Combine shallots, carrots, wine, vinegar, bouquet garni, cloves, and juniper berries in a bowl. Add beef to the marinade. Stir to coat, cover and refrigerate overnight.
Preheat oven to 150 C / Gas 2.
For the beef:
In an ovenproof stew pot fry bacon, add shallots and fry until translucent. Remove from the pot and set to one side. Pour off some of the bacon fat and add oil to the pan. Take beef out of the marinade and pat dry with kitchen towels. Brown over high heat from all sides. Put shallots and bacon back into the pot, pour in marinade with vegetables and spices.
Add garlic and orange zest. The meat should be generously covered with liquid. If not, add more stock. Bring to the boil, then place into the preheated oven. Slowly cook the meat until fork tender, about 4 hours.