1 pound silken cut beef boneless, boneless pork chops, cut into 2.5 inch cubes
2 (4.5 ounce) cans beef broth, divided
2 tablespoons chopped celery
1 tablespoon olive oil
1/3 cup packed brown sugar
1/2 dozen chopped celery
Preheat oven to 350 degrees F (175 degrees C) and line baking sheets with foil.
In a large saucepan over medium-low heat, reduce heat to medium-high and heat for 15 to 20 minutes, until cubes can be easily broken into small pieces. Reserve 2 stools.
In a medium bowl, combine the beef broth, celery, olive oil, and 1/3 cup of the celery and brown sugar. Transfer to a large tureen dish, and stir in the pork and celery mixture. Increase heat to high; add more broth, if necessary. Simmer for 3 to 5 minutes, until sauce is simmering completely, stirring occasionally.