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Season meat with salt and pepper on all sides. Place meat in a big
bowl with wine, thyme, bay leaves, carrots, orange, onion, and
garlic. Cover and marinate in the fridge for at least 12 hours, and
preferably 24 hours.
Heat some olive oil over medium heat in a large stockpot. Remove
the meat from the marinade and brown the pieces in the oil on all
sides. Pour the marinade (including the oranges, bay leaves, etc.)
over the meat and bring to a boil. Boil for 5 minutes, skimming
any foam from the surface. Lower the heat to a simmer, stir in the
tomato paste, and add 4 1/2 c. water. Cover, and let stew on low
heat for 2-3 hours, stirring occasionally.
15 minutes before the stew is ready, add the pitted olives. Let
cook for 15 minutes on medium heat without the lid to thicken the
stew.
Serve over mashed potatoes, rice, or pasta.
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