0 recipes from contoocook and beyond


2-l/2 lbs. beef (bottom round)
l/4 lb. smoked ham hock
l/2 cup lard
2 tsps. salt
l lb. onions, sliced thin
2 tbsps. flour
l l2-oz. bottle of beer
l/2 tsp. pepper
2 tsps. sugar
bouquet of herbs (marjoram, thyme, rosemary – l tsp. mixed)
l clove garlic, minced
2 tbssps. vinegar
Cut beef into 2″ strips about l” thick. Cube ham hock. Brown beef
and ham in hot fat, then remove from fat & sprinkle with salt.
Brown onions in same fat, then remove & set aside. Reserve only
2 tbsps. of it into which stir flour, making a brown roux.
Gradually add beer & stir continuously until mixture boils. Add
remaining seasoning. Alternate meat & onions in a casserole & pour
sauce over meat. Cover casserole & cook in a slow oven (300) for
2-l/2 hours. Add more beer as necessary to keep stew from burning
or drying out.
Serves 4-6.

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