*  Exported from  MasterCook II  *
 
                       Carbonnade (Belgian Beer Stew)
 
 Recipe By     : Ana Kurland <Ana.Kurland@CONST.LOC.GOV>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             Meat, Miscellaneous
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
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