3 pounds boneless beef meat (sirloin beef bottom round, rump roast, chuck roast), cut into 1-inch cubes* 3 to 4 black peppercorns 1 bottle (750 ml) dry red wine (i like to use pinot noir wine) 5 slices thick bacon, cut into 1/2-inch pieces 1 to 2 tablespoons olive oil or vegetable oil 2 cloves, mi