Saute the salt pork. Sprinkle the beef with flour, salt, and pepper, and brown in the pork fat. Add all the other ingredients except the wine. Cover and simmer for 4 hours. After 3 hours, add the sherry or white wine.
Cook the vegetables until they are partially tender, then add to the stew for the last 15 minutes of cooking. The stew is thick, so serve it on dinner plates.