Categories: Beef, Pork/ham, Soups/stews 
      Yield: 4 servings 
  
      2 oz Chopped salt pork                   1 ea Bay leaf 
      1 lb Beef chuck in chunks                1 ts Thyme 
      3 ea Onions thinly sliced into           3 tb Dijon mustard 
      1 ts Flour                               1 ea French bread (stale) 
  1 1/2 tb Vinegar                             2 c  Stout or porter 
      1 ea 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.