Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz Chopped salt pork
1 Bay leaf
1 lb Beef chuck in chunks
1 t Thyme
3 Onions thinly sliced into
3 tb Dijon mustard
1 t 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.
