4 lb (2 kg) medium carrots, yellow and orange, peeled
4 fresh or frozen whole tomatoes
1 medium rutabaga, peeled and cut into 6 wedges
1/2 cup (125 ml) chopped arugula
Salt and pepper
In a large pan, brown meat in oil. Season with salt and pepper. Set aside on a plate. Do the same with onions. Return meat to the pan with onions.
Add broth, water and salt pork. Bring to a boil and simmer uncovered for about 30 minutes. Add vegetables, cover and cook on low heat for about 2 hours or until meat is fork tender.
Just before serving, sprinkle with arugula and serve with crusty bread.
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