Flemish Beef Stew

Description
Serve with boiled potatoes, green salad and beer.

Ingredients

 * 2 oz chopped salt pork
 * 1 bay leaf
 * 1 lb beef chuck in chunks
 * 1 teaspoon thyme
 * 3 onions thinly sliced
 * 3 tablespoons Dijon mustard
 * 1 teaspoon flour
 * 1 loaf french bread (stale)
 * 1½ tablespoon vinegar
 * 2 cups stout or porter
 * 1 parsley spring
 * 1 tablespoon packed brown sugar

Directions

 * 1) Blanch salt pork in boiling water 5 minutes.
 * 2) Drain and rinse well; pat dry.
 * 3) Transfer to heavy large skillet and cook over medium flame until lightly browned.
 * 4) Remove from skillet using slotted spoon and reserve for use in salads or other dishes.
 * 5) 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.
 * 6) Transfer meat to heavy 2 to 3 quart saucepan.
 * 7) Add onions to skillet and reduce heat slightly and cook until deep golden brown, about 10 minutes, stirring occasionally.
 * 8) Blend in flour and cook about 30 seconds, watching carefully so flour does not burn.
 * 9) Add stout and stir, scraping up any browned bits.
 * 10) Bring mixture to boil. Pour over beef.
 * 11) Blend in vinegar, sugar, parsley, bay leaf and thyme.
 * 12) Cover saucepan and simmer mixture for 30 minutes.
 * 13) Spread mustard over bread. Press bread into stew.
 * 14) Cover and cook until meat is tender, about 1 hour.
 * 15) Remove bay leaf and discard. Serve immediately.