Position a rack in the lower third of the oven. Heat to 325ºF.
Season beef cubes generously with the salt and pepper. In a large Dutch oven, heat oil and bacon over medium heat, stirring occasionally, just until bacon is browned but not crisp, 5 to 6 minutes. Remove bacon and set aside. In same pan, brown beef in a single layer and cook until golden brown on all sides. Remove from pan and set aside. Repeat until all beef is browned.
Pour off all but about 1 tablespoon fat. Add shallots and season to taste with salt and pepper. Let shallots cook briefly for a minute or two until just soft. Add brandy and let it reduce. Add tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for one minute.
Add wine, stirring and scraping the bottom of the pan with a wooden spoon and bring to a boil. Add in tomatoes and their liquid, the orange zest, the beef (along with accumulated juices), and bacon to the pot.
Finally, add carrots and bring to a simmer. Cover and slide into the oven.
Cook the stew, stirring every 45 minutes, until the meat is fork-tender, 2 to 3 hours.
Before serving, skim off any surface fat (if there is any), season to taste with salt and pepper, and stir in the parsley.