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 a concept can be tracked far back into history, in truth as far into history as early Egypt, and maybe further still. Interesting though that maybe, generally, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a collection of stone tablets in Sumerian which show 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 anyone who drank it feel `wonderful`. Continuing our culinary historical journey, there were two interesting recipe books which date from the 1300s - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of meals on the menues of the nobility of that period. Over the succeeding few hundred years, the upper-class families of the West tried to offer the most exotic meals, and because of this chefs and their recipes were greatly in demand. Notwithstanding that, it was during the 1800s that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. The arrival of TV brought us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Carbonnade (Belgian Beer Stew) recipe.
