Carbonnade (Belgian Beer Stew)

Recipe Ingredients

3 lbs	1362g / 48oz	Chuck roast
1		Smoked ham hock - (optional)
1/2 cup	118ml	Oil
2 1/2 teaspoons	12ml	Salt
1 teaspoon	5ml	Onion - thinly sliced (large)
3 tablespoons	45ml	Flour
		Beer
1 cup	237ml	Beef broth
1/2 teaspoon	2.5ml	Black pepper
2 teaspoons	10ml	Sugar
2 tablespoons	30ml	Parsley flakes
1		Marjoram
1		Thyme
1		Garlic - chopped fine
4		Carrots - cut into 1" pieces
3/4 cup	177ml	Walnuts - (optional)
2 tablespoons	30ml	Red wine vinegar - or red win
2 tablespoons	30ml	Scotch whiskey

Recipe Instructions

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 300F oven for 2 1/2 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.

Source:
Ana Kurland

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