Serves: 4
Total Calories: 274

2 ounces salt pork diced and blanched or 3 slices
2 cups beef broth
1/2 cup tomato sauce
1/3 cup vermouth or red wine (optional*)
1 onion small, chopped
3 tablespoons parsley minced fresh
2 cloves garlic minced
1/2 bay leaf
1 cloves whole
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
Few drops of hot pepper sauce
1 1/2 cups roast beef cooked, cut into 1/2 -inch cubes
3 potatoes cooked, quartered
3 carrots cooked, sliced 1/2 -inch thick
2 ribs celery thinly sliced

Sauté salt pork or bacon pieces in heavy saucepan until lightly browned remove. Drain all but 1 tablespoon fat from saucepan. Add broth, tomato sauce, optional vermouth or red wine, onion, parsley, garlic, bay leaf, clove, salt, pepper, and hot pepper sauce. Bring to boil reduce heat and simmer for 30 minutes, covered. Remove bay leaf and clove. Add meat cubes and vegetables cook for 15 minutes, gently stirring as needed. Adjust seasonings and serve.

* If wine is not used, increase broth by 1/3 cup.

Nutritional Facts:

Serves: 4
Total Calories: 274
Calories from Fat: 26

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