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2 hours
Prep: 30 minutes
Cook: 2 hours
362 calories per serving view nutrition facts
6 servings
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| 2 | ounces | salt pork | chopped |
| 1 | each | bay leaf | |
| 1 | pound | beef chuck | cut in chunks |
| 1 | teaspoon | thyme | |
| 3 | each | onions | thinly sliced |
| 3 | tablespoons | dijon mustard | |
| 1 | teaspoon | flour, all-purpose | |
| 1 | loaf | bread, french | stale |
| 1 1/2 | tablespoons | vinegar | |
| 2 | cups | stout beer | or porter |
| 1 | sprig | parsley leaves | |
| 1 | tablespoon | brown sugar | packed |
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 dishes.
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.
| % Daily Value* | |
| Total Fat 27.0g | 41% |
| Saturated Fat 10.0g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 273mg | 11% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 1.0g | 5% |
| Sugars 4.0g | |
| Protein 22.0g | 43% |
| Vitamin A | 0% | Vitamin C | 7% | |
| Calcium | 3% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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When individuals contemplate what to make for their Thanksgiving or Christmas dinner, there's 1/2s usually more indecision regarding the side dishes. After all, the Thanksgiving turkey is perfunctory and Christmas will inevitably......
This is an outstanding receipe. I live in Montreal and work near Le Piment Rouge located in the Windsor Hotel. It is very well known for its quality.
A delightful gourmet recipe brought to you by Real Food Direct
