Heat a large, cooking spray coated Dutch oven or sauté pan over medium heat.
Put in onion and cook until translucent, about 4 minutes. Mix in garlic and sauté for 1 minute. Spoon in beef and continue to sauté until browned through. Mix in broth, sugar, salt, and pepper. Bury orange wedge into beef. Bring mixture to a boil.
Place lid on pan, lower heat, and simmer for 1 1/2 hours; beef should be tender. Take out orange wedge and discard. Continue simmering uncovered for another 8 minutes, stirring often; most of the liquid should be evaporated. Remove from heat, drain all liquid and serve immediately.