Season flour with salt and pepper to taste. Dredge meat in flour. In a large soup kettle, brown meat in hot olive oil. Add sugar, celery, parsley, garlic, bay leaf, tomatoes, bouillon, and tomato paste. Bring to a boil, reduce heat, and simmer one hour. Taste and season with additional salt and pepper, or herbs of your choice, if desired. Add carrots and potatoes and continue to simmer until vegetables are tender. Add onions and simmer until onions are tender. NOTES : include herbes fines, wine, or your choice of spice/herb combinations
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|Serving Size: 1 Serving (744g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 429 (58%)|
|Amt Per Serving||% DV|
|Total Fat 47.7g||64 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 21.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 161mg||50 %|
|Sodium 2416.8mg||83 %|
|Potassium 1691.4mg||45 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 26.4g|
|Protein 46.2g||66 %|
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Calories per serving: 735
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