Slice the meat 3/8 inch thick.
Heat the oil in a Dutch oven or heavy saucepan; saute the onions and garlic 5 minutes.
Add the meat and brown on both sides: season with the salt, pepper, oragano and add the wine, tomato paste and water.
Bring to a boil, cover and cook over low heat 1-1/2 hours or until tender.
Skim the fat.