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 ==
# 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 1½ 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 2½ hours (i cook on stove top) check occasionally 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.
Category:Beef stock and broth Recipes
Category:Beef chuck and blade Recipes
Category:Belgian Meat Dishes
Category:Carrot Recipes
Category:Ham hock Recipes
Category:Marjoram Recipes
Category:Onion Recipes
Category:Recipes using beer
Category:Red wine vinegar Recipes
Category:Scotch Recipes