Heat 1 teaspoon oil in a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle beef with salt. Place half of beef in pan, sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining beef, remove from pan.
Add 2 teaspoons oil, onion, and bell pepper to pan, and sauté for 3 minutes. Add garlic and jalapeño, sauté for 1 minute. Add wine, scraping pan to loosen brown bits. Return beef to pan.
Stir in remaining ingredients, bring to a boil. Cover, reduce heat, and simmer 1 ½ hours or until beef is tender, stirring occasionally.