Heat a tablespoon or so of olive oil in the bottom of a large dutch oven.

Sear the beef slices until nicely browned on both sides. Remove to a plate, seasoning on both sides with salt and pepper.

Add more oil to the dutch oven and saute the onions until they begin to change color.

Pour in the wine and stir to scrape up any bits on the bottom of the pan. Continue to cook until the wine is reduced by half.

Add the tomatoes, cinnamon, thyme and season with more salt and pepper.

Stir in more water (I used the tomato can to measure) and return the meat and any juices that may have accumulated to the dutch oven. Nestle the meat down into the gravy.

Put the lid on the dutch oven and reduce the heat. Cook for an hour or two, until the meat is fork tender. Give a stir every once in awhile and add more water as needed.

Taste and adjust the seasonings before serving.