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Carbonnade (Belgian Beer Stew)

Carbonnade (Belgian Beer Stew) is built on Oil, Salt, Flour, Beef Broth, and Black Pepper. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 cup
• 2 1/2 tsp
• 3 tbsp
• 1 cup
• 1/2 tsp
• 2 tsp
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   3 lb Chuck roast 1 Smoked ham hock -- (optional)

3. 3

   Remove ham from bone and cut into cubes. brown beef and ham in oil in large skillet.

4. 4

   Lift meat out, sprinkle with 1 tsp salt and set aside.

5. 5

   Brown onions in same oil.

6. 6

   Li and set aside.

7. 7

   Drain and save all but

8. 8

   Gradually add 1 1/2 cup beef, stirring until mixture boils.

9. 9

   Add broth, rest of salt, pepper, sugar, herbs and garlic.

10. 10

    Alternate layers of meat, onions and carrots in large casserole.

11. 11

    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.

12. 12

    Shortly before stew is ready, saute walnuts in reserved oil.

13. 13

    Add them to stew.

14. 14

    Just before serving, add vinegar and scotch.