Beef Stew

Boston Beanery Recipe

1/2 pound salt pork
2 pounds stewing beef
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cloves garlic, chopped
1 large onion, chopped
1 bouillon cube dissolved in 1 cup hot water
8 ounces canned tomato sauce
12 peppercorns
3 whole cloves
1/4 cup parsley
1/2 bay leaf
1/2 cup sherry or white wine
6 medium potatoes, peeled and quartered
6 carrots, peeled and quartered
1 stalk celery, chopped

Cut the salt pork into small pieces.  Sauté the pork in a large skillet over a slow fire.  Brown the meat in the dripping over a quick fire.  Sprinkle with flour, salt and pepper.  Combine and heat until boiling the garlic, onion, bouillon, tomato sauce, peppercorns, cloves, parsley and bay leaf.  Cover and simmer for 3 hours.   Add the Sherry or wine and continue cooking for an additional hour.  Add the rest of the ingredients during the last 15 minutes of cooking.