Try snap beans, peas, and other vegetables in this stew. By adding them at the end you can preserve their flavors, as well as their textures and colors.
Preheat oven to 325 degrees. Fry salt pork in oven-proof casserole until crisp. Remove with slotted spoon. Saute onions and garlic in fat. Add beef and stir over low heat until all sides arc brown. Add tomatoes and stock. Cover and bake 2-½ hours. When meat is tender, simmer beans, uncovered, in boiling water 5 minutes. Drain, add to stew, and stir. Season with salt and pepper.