One day before serving the stew: In a large nonreactive bowl, combine the meat with the carrots, onions, garlic, parsley, celery, bay leaves, thyme, marc, red wine, and the olive oil (1). Tie the peppercorns and cloves in a piece of cheesecloth; add to the bowl and toss well. Cover and refrigerate for 24 hours, stirring once or twice. Let the meat and vegetables return to room temperature. With a slotted spoon, remove the meat from the marinade. Drain well; pat dry on paper towels. Set the vegetables aside. Transfer the liquid and the cheesecloth bag to a nonreactive large heatproof casserole. Bring to a boil over medium-high heat. Boil for 5 minutes to reduce slightly. Remove from the heat. In a large skillet, melt the butter in the olive oil (2) over high heat. When the foam subsides, add half of the meat. Saute, tossing, until browned all over, about 5 minutes. With a slotted spoon, transfer the meat to the liquid in the casserole. Repeat with the remaining meat. In the same skillet, saute the reserved vegetables until browned, about 7 minutes. Transfer the vegetables to the casserole. Add the mushrooms to the skillet. Saute until lightly browned, about 5 minutes; set aside. Stir the tomato paste into the casserole. Bring to a simmer over medium-low heat. Reduce the heat to very low and simmer, skimming occasionally, until the meat is very tender, 3 1/2 to 4 hours. Stir in salt and pepper to taste, the mushrooms, and the orange zest and juice. Discard the cheesecloth bag of cloves and peppercorns. (The recipe can be prepated 2 to 3 days ahead and refrigerated. Reheat before serving.) Serve with potatoes, rice, or pasta, and with the same wine used in cooking, a sturdy red wine.