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
Directions
Recipe by: Ana Kurland
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 servings
Carbonnade (Belgian Beer Stew) Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Soup; Stew
The History of Recipes
Experts have traced the existence of recipes way back into antiquity, certainly as far back as pharonic Egypt, and quite possibly further than that. In practice though, mostly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts are some tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. During the time of the Roman Empire a roman called Apicius compiled a few scripts describing recipes cooked by wealthy roman citizens. He describes how the meals were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. He also tells us how the early Romans were skilled in the use of many spices and herbs, including some that we all recognise like bay, rue and parsley. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. The introduction of television brings us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Carbonnade (Belgian Beer Stew) recipe.
