Carbonnade(Belgian Beer Stew)

* Exported from MasterCook *

CARBONNADE (BELGIAN BEER STEW)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Soups
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Chuck roast
1 Smoked ham hock -- (optional)
1/2 c Oil
2 1/2 ts Salt
1 lg Onion -- thinly sliced
3 tb Flour
Beer
1 c Beef broth
1/2 ts Black pepper
2 ts Sugar
2 tb Parsley flakes
1 pn Marjoram
1 pn Thyme
1 Cl Garlic -- chopped fine
4 Carrots -- cut into 1" pieces
3/4 c Walnuts -- (optional)
2 tb Red wine vinegar -- or red win
2 tb Scotch whiskey

Recipe by: Ana Kurland <Ana.Kurland@CONST.LOC.GOV> 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.



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