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Name: Flemish Beef Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 c Stout or porter; 2 oz salt pork Chopped; 3 Onions thinly sliced into; 1 ts Flour; 3 tb Dijon mustard; 1 Bay leaf; 1 Parsley spring; 1 1/2 tb Vinegar; 1 ts Thyme; 1 tb Brown sugar packed; 1 French Bread (stale); 1 lb Beef chuck in chunks

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INGREDIENTS

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

INSTRUCTIONS

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. Posted to the TWSU BBS (316-689-3779), compiled by the Sysop. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

NOTES

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Flemish Beef Stew

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

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.    Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip

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Nutrition

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Serving Size: 1 Serving (249g)
Recipe Makes: 4

Calories: 481
Calories from Fat: 296 (62%)

Amt Per Serving		% DV

	Total Fat 32.9g	44 %
	Saturated Fat 12.5g	63 %
	Monounsaturated Fat 14.7g
	Polyunsanturated Fat 2.4g
Cholesterol 87mg		27 %
Sodium 578.5mg		20 %
Potassium 511.4mg		13 %
Total Carbohydrate 20.4g		6 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 18g
Protein 25.3g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 481

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