FLEMISH BEEF STEW
Category: Beef, Main dishes, Entertain
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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