• 1/2 lb salt pork, cut into small pieces
• 2 lbs stew beef, cut into pieces suitable for stewing
• Seasoned flour
• 1 or 2 cloves of garlic, chopped
• 1 lg onion, chopped
• 1 cup canned tomato sauce
• 1 cup bouillon
• 12 peppercorns
• 2 whole cloves
• 1/4 cup chopped parsley
• 1/3 bay leaf
• 1/4 cup dry sherry or dry white wine
• 6 med potatoes, pared & quartered
• 6 carrots, pared & quartered
• 1 or 2 stalks celery, chopped

• Pinch of Quebec Beef Spice to taste.

Directions:

1. Saute salt pork in large pan.
2. Brown beef in hot drippings over high heat. Pour off most of the accumulated fat.
3. Sprinkle meat with seasoned flour.
4. Combine and heat to boiling: garlic, onion, bouillon, tomato sauce, peppercorns, cloves, parsley & bay leaf.
5. Place the meat in a heavy saucepan. Pour the heated ingredients over meat.
6. Simmer closely covered for about 2 to 3 hours.
7. During the last hour of cooking add sherry or wine.
8. Cook separately until nearly tender: potatoes, carrots& celery.
9. Add the vegetables for the last 15 minutes of cooking.

Serves 6