Carbonnade I

Ingredients

 * 3 	lbs  	Chuck roast
 * 1 		Smoked ham hock, (optional)
 * 1/2 	cup 	Oil
 * 2 1/2 	tsp 	Salt
 * 1 	large 	Onion, thinly sliced
 * 3 	tbsp 	Flour
 * 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

Directions
(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.