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
Transcribed cooking instructions as an idea can be traced far back into distant history, in truth as far into history as the Egyptians, and possibly even further. In practice though, these, old cook books were just very basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe found, according to experts in ancient history are a few ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of scripts describing recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were separated into appetizers, main meal and afters, something we still use today. He also recounts how the ancient chefs used many aromatic flavours, including some familiar names such as thyme, rue and dill. During the next few hundred years, the upper classes competed with each other to serve up the most exotic meals, and as a result chefs and their recipes increased in prestige. However, it was during the 19th century the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down popular recipes of the day. By the advent of the 1900s, cookery books are in great demand, mostly due to increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Carbonnade (Belgian Beer Stew) recipe.
