Recipe#6433

Title: Carbonnade (Belgian Beer Stew)

From: The Meades 
Date: Tue, 30 Jan 1996 08:01:22 -0500 
Recipe By     : Ana Kurland 

   3      Lb            Chuck Roast
   1                    Smoked Ham Hock -- (optional)
     1/2  Cup           Oil
   2 1/2  Tsp           Salt
   1      Lg            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      Clove         Garlic -- chopped fine
   4                    Carrots -- cut into 1" pieces
     3/4  Cup           Walnuts -- (optional)
   2      Tbsp          Red Wine Vinegar -- or red wine
   2      Tbsp          Scotch Whiskey
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.  Lift
and set aside.  Drain and save all but 3 Tbsp oil.  Sift flour into oil to make
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.