Carbonnade I

Belgian beer stew

Ingredients

 * 3 lbs chuck roast (I cube them, 1")
 * 1 smoked ham hock, (optional)
 * ½ cup oil
 * 2½ tsp salt
 * 1 large onion, thinly sliced
 * 3 tbsp flour
 * beer
 * 1 cup beef broth
 * ½ tsp black pepper
 * 2 tsp sugar
 * 2 tbsp parsley flakes
 * 1 pinch marjoram
 * 1 pinch thyme
 * 1 clove garlic, chopped fine
 * 4 carrots, cut into 1" pieces
 * ¾ cup walnuts, (optional)
 * 2 tbsp red wine vinegar, or red win
 * 2 tbsp Scotch whiskey

Directions

 * 1) Remove ham from bone and cut into cubes.
 * 2) Brown beef and ham in oil in large skillet.
 * 3) Lift meat out, sprinkle with 1 tsp salt and set aside.
 * 4) Brown onions in same oil.
 * 5) Li and set aside.
 * 6) Drain and save all but 3 tbsp oil.
 * 7) Sift flour into oil to light brown roux.
 * 8) Gradually add 1½ cup beef, stirring until mixture boils.
 * 9) Add broth, rest of salt, pepper, sugar, herbs and garlic.
 * 10) Alternate layers of meat, onions and carrots in large casserole.
 * 11) Add sauce and enough beer to cover meat.
 * 12) Cover and cook in 300°F oven for 2½ hours (i cook on stove top) check occasionally and add beer if needed.
 * 13) Shortly before stew is ready, saute walnuts in reserved oil.
 * 14) It takes only a couple of minutes to get them crisp.
 * 15) Do not scorch.
 * 16) Add them to stew.
 * 17) Just before serving, add vinegar and scotch.