In a large glass baking dish or resealable plastic bag, combine beef, wine and peppercorns. Cover; refrigerate at least 2 hours or overnight to marinate.
Heat oven to 300. With butchers' twine and cheesecloth, tie thyme, parsley stems, orange peel and bay leaf together to make a bouquet garni. Set aside.
Drain beef, reserving marinade. Dry beef with paper towels. Heat oil in Dutch oven over medium-high heat until hot. Brown beef in batches 2 to 4 minutes or until well browned on all sides. Remove from Dutch oven; set aside.
Add onions and carrots to Dutch oven; cook 4 to 6 minutes or until softened and lightly browned, stirring frequently. Add garlic, cook and stir about 30 seconds. Add reserved marinade. Bring to a boil, stirring to scrape up any browned bits. Add beef, tomatoes, pepper and bouquet garni. Bring to a boil over medium-high heat.
Cover; bake 2 1/2 hours or until beef is almot tender.
Add olives to stew; bake an additional 20 to 30 miniutes or until beef is very tender.
With slotted spoon, transfer beef and olives to serving dish; keep warm. Discard bouquet garni. Skim fat from top of sauce with paper towels. If desired, boil sauce over high heat 5 to 10 mintues to intensify flavor and thicken slightly. Add salt. Pour sauce over beef and olives.
Stew can be made up to 2 days ahead. Cover and refrigerate. Reheat gently on stovetop before serving.
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