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FLEMISH BEEF STEW

Category:    Beef, Main dishes, Entertain
Yield:4 servings
 
      2 oz Chopped salt pork                   1 ts Flour
      1 ea Bay leaf                            1 ea French Bread (stale)
      1 lb Beef chuck in chunks            1 1/2 tb Vinegar
      1 ts Thyme                               2 c  Stout or porter
      3 ea Onions thinly sliced into           1 ea Parsley spring
      3 tb Dijon mustard                       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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