Carbonnade

• 3 pounds beef chuck roast
• 1 each ham hock smoked
• 1/2 cup vegetable oil
• 2 1/2 teaspoons salt
• 1 large onions sliced
• 3 tablespoons flour, all-purpose
• 1 cup beef stock
• 1/2 teaspoon black pepper
• 2 teaspoons sugar
• 2 tablespoons parsley flakes
• 1 pinch marjoram
• 1 pinch thyme
• 1 each garlic chopped
• 4 each carrots cut up
• 3/4 cup walnuts
• 2 tablespoons red wine vinegar
• 2 tablespoons scotch whiskey

1. Cut beef into strips.
2. Remove ham from bone and cut into cubes.
3. brown beef and ham in oil in large skillet.
4. Lift meat out, sprinkle with 1 teaspoon salt and set aside.
5. Brown onions in same oil.
6. Drain and save all but 3 tablespoon oil.
7. Sift flour into oil to light brown roux.
8. Gradually add 1 1/2 cup beef, stirring until mixture boils.
9. Add broth, rest of salt, pepper, sugar, herbs and garlic.
10. Alternate layers of meat, onions and carrots in large casserole.
11. Add sauce and enough beer to cover meat.
12. cover and cook in 300F (150C) oven for 1 1/2 hours (I cook on stove top) Check occassionaly and add beer if needed.
13. Shortly before stew is ready, saute walnuts in reserved oil.
14. It takes only a couple of minutes to get them crisp.
15. Just before serving, add vinegar and scotch.

chuck roast, vegetable oil, salt, onions, flour, beef stock, black pepper, sugar, parsley flakes, marjoram, thyme, garlic, carrots, walnuts, red wine vinegar, scotch whiskey

Taken from recipeland.com/recipe/v/carbonnade-45199 (may not work)