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Saute onions, carrots, and celery in oil. Place meat in pan and cover with sauteed vegetables. Add rosemary and wine. Refrigerate overnight. Pour off the marinade, reserve and saute meat cubes in oil until well browned. Add onion, garlic and jalapeno. Saute for 4 minutes. Add reserved marinade and simmer until it reduces to nothing. Add tomatoes, salt, pepper and stock. Simmer for 2 hours. Serve over rice or pasta.
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