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  • 2 tablespoons olive oil
  • 2 pounds pork shoulder, cut into 6 pieces
  • salt and ground black pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 cup red wine
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 onion, cut into large chunks
  • 4 stalks celery, cut into 1-inch pieces
  • ½ pound baby carrots
  • 2 cloves garlic, chopped
  • 2 bay leaves
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