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 e from skillet using slotted spoon and reserve for use in salads or other dished. Increase heat to medium high. Add d beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula. Transfer er meat to heavy 2 to 3 quart saucepan. Add dd onions to o skillet reduce heat slightly and cook until deep golden brown about 10 0 minutes, stirring g occasionally. Blend d 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 r over beef. Blend d in vinegar, sugar, parsley, bay leaf and thyme. Cover r saucepan and simmer mixture for 30 minutes. Spread mustard over bread. Press bread into stew. Cover r and cook until meat is tender, , about 1 hour. Remove ve bay leaf and discard. Serve ve immediately.

Serve with boiled potatoes, green salad and beer.