*  Exported from  MasterCook  *
 
                       CARBONNADE (BELGIAN BEER STEW)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             Soups
                 Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Chuck roast
    1                    Smoked ham hock -- (optional)
      1/2   c            Oil
    2 1/2   ts           Salt
    1       lg           Onion -- thinly sliced
    3       tb           Flour
                         Beer
    1       c            Beef broth
      1/2   ts           Black pepper
    2       ts           Sugar
    2       tb           Parsley flakes
    1       pn           Marjoram
    1       pn           Thyme
    1                    Cl Garlic -- chopped fine
    4                    Carrots -- cut into 1 pieces
      3/4   c            Walnuts -- (optional)
    2       tb           Red wine vinegar -- or red win
    2       tb           Scotch whiskey
 
   Recipe by: Ana Kurland <Ana.Kurland@CONST.LOC.GOV> 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 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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