Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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