Carbonnade
Yield
10 servingsPrep
20 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds | beef chuck roast |
|
| 1 | each |
ham hock
smoked |
*
|
| ½ | cup | vegetable oil |
|
| 2 ½ | teaspoons | salt |
|
| 1 | large |
onions
sliced |
|
| 3 | tablespoons | all-purpose flour |
|
| 1 | cup | beef stock |
|
| ½ | teaspoon | black pepper |
|
| 2 | teaspoons | sugar |
|
| 2 | tablespoons | parsley flakes |
|
| 1 | pinch | marjoram |
*
|
| 1 | pinch | thyme |
*
|
| 1 | each |
garlic
chopped |
|
| 4 | each |
carrots
cut up |
|
| ¾ | cup | walnuts |
|
| 2 | tablespoons | red wine vinegar |
|
| 2 | tablespoons | scotch whiskey | * |
Directions
Cut beef into strips.
Remove ham from bone and cut into cubes.
brown beef and ham in oil in large skillet.
Lift meat out, sprinkle with 1 teaspoon salt and set aside.
Brown onions in same oil.
Drain and save all but 3 tablespoon 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℉ (150℃) oven for 1½ hours (I cook on stove top) Check occassionaly and add beer if needed.
Shortly before stew is ready, sauté walnuts in reserved oil.
It takes only a couple of minutes to get them crisp.
Just before serving, add vinegar and scotch.
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