Carbonnade Belgian Beer Stew

Ingredients

3 lb chuck roast 1 smoked ham hock, (optional) 1/2 cup oil 2 1/2 tsp salt 1 large onion, thinly sliced 3 tbsp flour 1 beer 1 cup beef broth 1/2 tsp black pepper 2 tsp sugar 2 tbsp parsley flakes 1 pinch marjoram 1 pinch thyme 1 cl garlic, chopped fine 4 carrots, cut into 1 pieces 3/4 cup walnuts, (optional) 2 tbsp red wine vinegar, or red win 2 tbsp scotch whiskey	Advertisements

Preparation
 
Recipe by: Ana Kurland <[email protected]> Cut beef into 1 x
2 inch strips. (I cube them, 1 ") Remove ham from bone and cut into
cubes. brown beef and ham in oil in large skillet. Lift meat out,
sprinkle with 1 tsp salt and set aside. Brown onions in same oil. Li
and set aside. Drain and save all but 3 Tbsp oil. Sift flour into oil
to light brown roux. Gradually add 1 1/2 cup beef, stirring until
mixture boils.

Add broth, rest of salt, pepper, sugar, herbs and garlic. Alternate
layers of meat, onions and carrots in large casserole. Add sauce and
enough beer to cover meat. cover and cook in 300 F oven for 2 1/2
hours (I cook on stove top) Check occassionaly and add beer if
needed. Shortly before stew is ready, saute walnuts in reserved oil.
It takes only a couple of minutes to get them crisp. do NOT scorch.
Add them to stew. Just before serving, add vinegar and scotch.

 

 
Servings: 1

 

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