In a cast iron casserole dish, heat a drizzle of olive oil and brown the meat cubes on all sides. Stir them several times. Then remove them with a skimmer and put the aromatic garnish instead, but without the oranges. Stir well for 2 minutes then sprinkle the flour and let it cook. Lower the heat and stir again. Return the beef pieces and orange slices to the casserole dish. Pour in the marinade wine, then the poultry broth at height: the liquid should just cover the meats. Salt lightly and boil, skimming well. Then cover the casserole dish and bake for 3 hours.