2 oz Chopped salt pork
1 lb Beef chuck in chunks
3    Onions thinly sliced into
1 ts Flour
1 1/2 tb Vinegar
1    Parsley spring
1    Bay leaf
1 ts Thyme
3 tb Dijon mustard
1    French Bread (stale)
2 c  Stout or porter
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.