Adjust oven rack to lower-middle position and heat oven to 450 degrees. Heat a heavv soup kettle or a 5- to 6-quart Dutch oven over low heat. Meanwhile, place meat cubes and 1 tablespoon oil in a medium bowl and turn to coat. Season generously with salt and pepper.

A few minutes before cooking, add 1 tablespoon oil to pot and increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add peppers and cook, stirring, until lightly browned and crisp-tender, about 3 minutes. Remove from pot: set aside.

Working in 2 batches, add meat and sear, turning only once, until 2 sides form an impressive, dark brown crust, 5 to 6 minutes per batch. Transfer to a bowl; set aside.

Add remaining 1 tabelspoon oil to the hot empty pot; add onion and cook, stirring, until softened, 4 to 5 minutes. Add garlic, paprika, cumin  and saffron and cook, stirring, until fragrant, about a minute. Whisk in flour, then broth, wine, and tomatoes, seasoning with salt and pepper.

Return beef to pot. Using two potholders to protect hands, place a sheet of heavy duty foil over pot, presssing foil down so that it touches stew. Seal foil completely around edges. Place lid snugly on pot and cook until juices bubble. Set pot in oven and bake for 1 1/2 hours. 

Remove pot from oven and set over low heat. Carefully remove foil and stir in peppers, chickpeas, orange zest and juice, and a little wather if necessary to make gravy. Remembering that th e pot and lid are hot, re-cover pot and simmer to blend flavors, about 5 minutes. Serve hot.