Belgian beer stew
- 3 lbs chuck roast (I cube them, 1")
- 1 smoked ham hock, (optional)
- ½ cup oil
- 2½ tsp salt
- 1 large onion, thinly sliced
- 3 tbsp flour
- 1 cup beef broth
- ½ 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
- ¾ cup walnuts, (optional)
- 2 tbsp red wine vinegar, or red win
- 2 tbsp Scotch whiskey
- 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 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°F oven for 2½ 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.