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Carbonnade (Belgian Beer Stew)

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      Title: CARBONNADE (BELGIAN BEER STEW)
 Categories: Beef, Soups, Pork
      Yield: 1 Servings
 
      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  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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