If you have the afore-mentioned ovenproof skillet, here's a foolproof method that only takes about 10 minutes prep time:
Heat the pan with some olive oil and/or butter.
Coat the steak in well-seasoned flour (salt, pepper, Paprika). Sear it.
Remove it from the pan. quickly saute some sliced onions. Put the steak back in the pan.
Add a little salt, some black pepper, some garlic if you like, and some herbs - I like fresh Rosemary, fresh or dried Thyme, and maybe a bay leaf.
Add equal parts orange juice, beef stock, and red wine - enough to come about halfway up the steak.
Cover it as tightly as you can and put into a preheated 300• oven.
Cook for about 3 hours, or until fork tender.
Depending on how tightly sealed the lid is, you may need to reduce the sauce - just fish the steak out and put it on a cutting board (tent w/foil) and boil the sauce down on the stove. Fish out the bay leaf, rosemary and thyme stems before serving.

if you don't have an oven-proof skillet, you could to this on the stove - use a flame-tamer (or make one out of a ring of aluminum foil) and make sure the liquid is only barely simmering.

http://www.food52.com/recipes/search?recipe_search=braised+beef

Take a look at the recipe on the above link for some wonderful ideas. Do you have an ovenproof skillet? That would work, and you could simply cover the top with foil.