Beef Paupiettes with Tomatoes and Wild Capers

Name: Beef Paupiettes with Tomatoes and Wild Capers
Ingredients: 8 slices boneless lean beef, cut ¼ inch thick from a cross rib roast, each roughly 7 by 4 inches (about 1¾ pounds total); Salt and freshly ground black pepper; 8 ounces pancetta, diced; 1 tablespoon mashed garlic plus 4 garlic cloves, halved; 1/3 cup chopped fresh flat-leaf parsley; 1½ tablespoons chopped celery leaves; ¼ teaspoon freshly grated nutmeg; ½ ounce dried cèpes or porcini, broken into small pieces; 2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 1 carrot, minced; 1 cup dry white wine; Herb bouquet: 3 fresh flat-leaf parsley sprigs, 2 fresh thyme sprigs, 1 bay leaf, 1 celery rib stuck with 2 cloves, and 1 strip orange zest wrapped in cheesecloth; 3 tablespoons tomato paste, canned or homemade; 3 cups meat or poultry stock, heated; 1 teaspoon red wine vinegar; 2 tablespoons capers, drained and rinsed; 1 tablespoon each chopped fresh flat-leaf parsley and thyme, minced garlic, and grated orange zest for garnish; A 12-inch Spanish cazuela, a straight-sided flameware skillet, or a French potion de terre