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Ingredients
3 Pounds chuck roast
1 Smoked ham hock, (optional)
1/2 Cup oil
2 1/2 Teaspoons salt
1 Large onion, thinly sliced
3 Tablespoons flour
Beer
1 Cup beef broth
1/2 Teaspoon black pepper
2 Teaspoons sugar
2 Tablespoons parsley flakes
1 Pinch marjoram
1 Pinch thyme
1 Clove garlic, chopped fine
4 Carrots, cut into 1" pieces
3/4 Cup walnuts, optional
2 Tablespoons red wine vinegar, or red wine
2 Tablespoons scotch whiskey
Instructions
Cut beef into 1� x 2� 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 of salt and set aside. Brown onions in same oil. Lift and set aside. Drain and save all but 3 tablespoons oil. Sift flour into oil to make light brown roux. Gradually add 1 1/2 cups 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 Check occasionally and add beer if needed. Shortly before stew is ready, saut� 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.