1Make a bouquet garni: Put the thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine the onion, garlic, celery, carrots, bouquet garni, and wine in a large nonreactive bowl. Add the beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
2Preheat the oven to 300°F. Remove the beef from the wine mixture; pat dry with paper towels. Set aside. Transfer the wine mixture to a heavy pot, and bring to a boil. Reduce heat, and simmer 5 minutes. Set aside.
3Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with the remaining oil and beef.
