Combine beef with wine, vinegar, onion, carrot, celery, garlic, clove, bay leaf, pepper and sage. Allow to marinate for 24 hours or up to 5 days. Strain and reserve marinade. Remove clove and bay leaf. Discard. Saute meat and vegetable in oil until well browned. Add tomato paste and flour and simmer for 10 minutes. Add reserved marinade and simmer for 1 hour. Add prune juice and simmer for 30 minutes. Serve over rice or noodles.
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