2cups Belgian dark trappist beer or 2cups stout beer or 2cupsporter
1tablespoonpacked 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 with boiled potatoes, green salad and beer.
“I used bacon grease for this as I didn’t have the smoked salt pork, I used Guinness for dark beer, and at step 14, I sliced the french bread into 1 1/2 inch rounds then spread those with mustard. This was very good thank you, but I think the servings are a bit off-3 of us ate what was supposed to feed 8. “
“I’m just stew-recipe browsing, and hoah-boy, this one looks good! (The only reason I gave it less than five stars is because I haven’t tried the recipe). Nonetheless, I have a good feeling about this recipe! The pork fat and mustard tell me reminds me of French tastes. and the Flemmishbier is going to make this stew. While I am not an expert on Flemmish or French cooking, this recipe looks too good to resist!”