In a frying pan, heat the oil and add the shallots, ginger and garlic and cook and stir until soft and fragrant but not browned. Add the mushrooms and continue to cook. Toss the beef in flour then add to the casserole dish and brown on all sides. Transfer all to the slow cooker then add the tomatoes, bouquet garni, wine, stock, orange zest and juice, sugar, olives and seasoning. Cover.
Cook in the slow cooker for 7 to 8 hours until the beef is tender. Place in the fridge overnight.
The next day, heat up the beef daube over a medium heat and when warmed through, serve on hot plates.