Carbonnade(Belgian Beer Stew)

3 lb Chuck roast

1 Smoked ham hock -- (optional)

1/2 c Oil

2 1/2 ts Salt

1 lg Onion -- thinly sliced

3 tb Flour

Beer 1 c Beef broth

1/2 ts Black pepper

2 ts Sugar

2 tb Parsley flakes

1 pn Marjoram

1 pn Thyme

1 Cl Garlic -- chopped fine

4 Carrots -- cut into 1" pieces

3/4 c Walnuts -- (optional)

2 tb Red wine vinegar -- or red win

2 tb Scotch whiskey

Recipe by: Ana Kurland <Ana.Kurland@CONST.LOC.GOV> Cut Rate this recipe!