King Leopold's Belgian Beer Stew by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

King Leopold's Belgian Beer Stew

3 lb chuck roast
1 smoked ham hock -- (optional)
1/2 cup oil
2 1/2 tsp salt
1 large onion -- thinly sliced
3 Tbs flour
1 cup beer
1 cup beef broth
1/2 tsp black pepper
2 tsp sugar
2 Tbs 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 Tbs red wine vinegar -- or red wine
2 Tbs Scotch whiskey

Cut beef into 1 x 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. Lift and set aside. Drain and save all but 3 Tbs. oil. Sift flour into oil to make 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 occasionally 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.