Combine the herbes de Provence and the pepper. Sprinkle over the meat cubes and toss well to coat.
Place the meat in one layer in a shallow, glass baking dish. Pour 1/2 cup of the olive oil over it and sprinkle with half of the minced garlic. Cover and marinate ovenight.
Preheat the oven to 300° F. Toss together the rest of the onions, garlic and orange zest.
Remove the meat from the marinade, reserving the liquid.
Put 1/3 of the onion mixture on the bottom of a Dutch-oven. Arrange 1/2 of the meat on top. Repeat once more, ending with a final layer of the onions.
Pour the reserved marinade over the onions and meat, along with the vinegar and 1 cup of the wine. Season with just a little salt. Cover tightly and cook for 3 hours.
Mince the anchovies very finely, then mash them into a paste with the remaining 3 tablespoons of the olive oil.
To finish the daube: After 3 hours, remove the meat from the Dutch oven. Set aside and keep warm. Place the Dutch oven over med-low heat. Sift the flour over the cooking juices.
Whisking constantly, stir in the remaining 3/4 cup of wine. Whisk for an additional 7 minutes. Add the anchovy paste and cook for 2 more minutes.
Return the meat to Dutch oven and mix in the capers. Serve at once or keep over low heat until ready to serve.
Serve with macaronade which is the traditional pasta accompaniment of penne,
elbow macaroni or noodles that have been cooked then tossed with butter,
garlic and parsley.