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Ingredientes
- 2 ounce minced salt pork
- 1 x bay leaf
- 1 lb beef chuck in chunks
- 1 tsp thyme
- 3 x onions thinly sliced into
- 3 tsp Dijon mustard
- 1 tsp flour
- 1 x French Bread (stale)
- 1 1/2 tsp vinegar
- 2 c. stout or possibly porter
- 1 x parsley spring
- 1 tsp packed brown sugar
Direcciones
- Blanch salt pork in boiling water 5 min. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame till lightly browned. remove from skillet using slotted spoon and reserve for use in salads or possibly other dished.
- Increase heat to medium high. Add in beef to skillet in batches (don't crowd) and cook till well browned on all sides, turning with spatula. transfer meat to heavy 2 to 3 qt saucepan. Add in onions to skillet reduce heat slightly and cook till deep golden about 10 min, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn.
- Add in stout and stir, scraping up any browned bits.
- Bring mix to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mix for 30 min. Spread mustard over bread. Press bread into stew. Cover and cook till meat is tender, about 1 hour. remove bay leaf and throw away. Serve immediately.
- Serve with boiled potatoes, green salad and beer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 404 | |
| Calories from Fat 210 | 52% |
| Total Fat 23.34g | 29% |
| Saturated Fat 8.08g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 417mg | 17% |
| Potassium 443mg | 13% |
| Total Carbs 18.72g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.72g | 3% |
| Protein 28.54g | 46% |
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