Carbonnade (Belgian Beer Stew) Recipe


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Carbonnade (Belgian Beer Stew) Recipe another great recipe from Recipes 4U

 

Carbonnade (Belgian Beer Stew) Recipe

Recipe Ingredients

3 lb chuck roast
1 smoked ham hock, (optional)
1/2 cup oil
2 1/2 tsp salt
1 large onion, thinly sliced
3 tbsp flour
1 beer
1 cup beef broth
1/2 tsp black pepper
2 tsp sugar
2 tbsp parsley flakes
1 pinch marjoram
1 pinch thyme
1 cl garlic, chopped fine
4 carrots, cut into 1 pieces
3/4 cup walnuts, (optional)
2 tbsp red wine vinegar, or red win
2 tbsp scotch whiskey

Recipe Preparation

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.

 

 

Servings: 1

 

 

 

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This Carbonnade (Belgian Beer Stew) Recipe is one of our Stew Recipes, which are collected from our own collection and open source collections. Of course, as there are more than 50,000 recipes in our cookbook it is not possible to prepare and test every single recipe, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any thing that looks wrong, let us know.


 

Carbonnade (Belgian Beer Stew) Recipe

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