While the pan is heating, place about 1 cup of all-purpose flour in a large bowl. Dredge the cubed meat through the flour and shake off the excess. Place the meat into the heated oil/butter and brown on all sides, be careful not to over crowd the pan. You will have to brown the meat in batches. Once all the meat has been browned remove it to a plate and set aside.
Add one bottle of red wine, preferably burgundy to the pot and bring up to a simmer while you scrape the bottom of the pot with a spoon. Make saure you scrape up all those tasty bits. Once the wine is heated through, add the browned meat, 8 sprigs of fresh tyme, 6 cloves of smashed garlic, 3 wide peels from an orange, 1/4 teaspoon of ground cloves, freshly ground black pepper and salt, to taste, 2 bay leaves and 2-1/2 cups of beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquid starts to thicken just a little, about 20 minutes. Cover and cook on low heat for 2 hours.