Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Chopped salt pork 1 t Flour
1 ea Bay leaf 1 ea French Bread (stale)
1 lb Beef chuck in chunks 1 1/2 T Vinegar
1 t Thyme 2 c Stout or porter
3 ea Onions thinly sliced into 1 ea Parsley spring
3 T Dijon mustard 1 T Packed brown sugar

Blanch salt pork in boiling water 5 minutes. Drain and rinse well;
pat dry. Transfer to heavy large skillet and cook over medium
flame until lightly
browned. remove from skillet using slotted spoon and reserve for
use in salads or other dished.
Increase heat to medium high. Add beef to skillet in batches (do
not crowd) and cook until well browned on all sides, turning with
spatula. transfer meat to heavy 2 to 3 quart saucepan. Add onions to
skillet reduce heat slightly and cook until deep
golden brown about 10 minutes, stirring
occasionally. Blend in flour and cook about 30 seconds, watching
carefully so flour does not burn.
Add stout and stir, scraping up any browned bits.
Bring mixture to boil. Pour over beef. Blend in vinegar, sugar,
parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30
minutes. Spread mustard over bread. Press bread into stew. Cover and
cook until meat is tender, about 1 hour. remove bay leaf and
discard. Serve immediately. Serve with boiled potatoes, green salad
and beer.

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