Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, toss the beef with 2 tablespoons salt and 2 teaspoons pepper. Add ½ the carrots, the anchovies, oil, garlic and onion, then toss. Cover, transfer to the oven and cook for 2 hours.

Remove the pot from the oven and stir in ½ cup of the olives. Return to the oven uncovered and cook until a knife inserted into a piece of beef meets no resistance, 1 to 1½ hours.

Using a slotted spoon, transfer the meat to a large bowl, leaving the vegetables in the pot. Set a fine mesh strainer over a fat separator or medium bowl. Pour the meat juices into the strainer, pressing on the solids to extract as much liquid as possible; discard the solids. You should have about 2½ cups liquid; if needed, add with water.

Pour the wine into the now-empty pot and bring to a boil over medium-high, scraping up any browned bits. Reduce to medium and simmer, stirring occasionally, until the wine is reduced by half, about 8 minutes. Meanwhile, if you strained the meat juices into a bowl, use a spoon to skim off and discard the fat from the surface.

Pour the defatted meat juices into the pot and add the remaining carrots and the bell pepper. Return to a simmer and cook, uncovered and stirring occasionally, until the vegetables are tender and the sauce is slightly thickened, 10 to 15 minutes.

Stir in the orange juice and beef. Continue to cook, stirring occasionally, until the sauce begins to cling to the meat, 3 to 6minutes.

Off heat, stir in the remaining ½ cup olives, the orange zest, vinegar and half of the parsley. Taste and season with salt and pepper. Sprinkle with the remaining parsley.