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Ingredients
- 3 lb Chuck Roast
- 1 x Smoked Ham Hock -- (optional)
- 1/2 c. Oil
- 2Â 1/2 tsp Salt
- 1 lrg Onion -- thinly sliced
- 3 Tbsp. Flour
- Â Â Beer
- 1 c. Beef Broth
- 1/2 tsp Black Pepper
- 2 tsp Sugar
- 2 Tbsp. Parsley Flakes
- 1 pch Marjoram
- 1 pch Thyme
- 1 x Clove Garlic -- minced fine
- 4 x Carrots -- cut into 1" pcs
- 3/4 c. Walnuts -- (optional)
- 2 Tbsp. Red Wine Vinegar -- or possibly red wine
- 2 Tbsp. Scotch Whiskey
Directions
- 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 teaspoon 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 in 1 1/2 c. beef, stirring till mix boils.
- Add in broth, rest of salt, pepper, sugar, herbs and garlic. Alternate layers of meat, onions and carrots in large casserole. Add in sauce and sufficient beer to cover meat. cover and cook in 300 F oven for 2 1/2 hrs (I cook on stove top) Check occasionally and add in beer if needed. Shortly before stew is ready, saute/fry walnuts in reserved oil. It takes only a couple of min to get them crisp. don't scorch. Add in them to stew. Just before serving, add in vinegar and Scotch.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2130g | |
| Calories 4226 | |
| Calories from Fat 2470 | 58% |
| Total Fat 277.99g | 347% |
| Saturated Fat 61.93g | 248% |
| Trans Fat 2.81g | |
| Cholesterol 901mg | 300% |
| Sodium 7698mg | 321% |
| Potassium 6178mg | 177% |
| Total Carbs 68.73g | 18% |
| Dietary Fiber 13.1g | 44% |
| Sugars 25.78g | 17% |
| Protein 351.46g | 562% |
