SLED DOG STEW

Sled Dog Stew image

Yield serves 6 to 8

Number Of Ingredients 16

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1/2 cup all-purpose flour
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground white pepper, plus more as needed
3 pounds beef chuck, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons olive oil
1/4 pound bacon, chopped
2 cloves garlic, minced
3 carrots, sliced lengthwise and cut into 1/2-inch dice
3 parsnips, peeled, sliced lengthwise, and cut into 1/2-inch dice
2 cups sweet corn kernels
3 bay leaves
3 cups beef stock
1/2 tablespoon chopped fresh thyme
2 cups diced russet potatoes
12 ounces Sled Dog Doppelbock, or another dark, full-bodied lager
2 cups pearl onions

Steps:

Combine the flour, salt, and white pepper in a bowl. Toss the beef in the seasoned flour and shake off the excess.
Place the olive oil and bacon in a 1-gallon stockpot and set over medium heat. Once the bacon begins to render its fat, add the beef and sauté for about 5 minutes, stirring often, only until the bacon begins to crisp. Add the garlic, carrots, parsnips, sweet corn kernels, and bay leaves. Sauté for about 5 minutes. Add the beef stock, thyme, and potatoes and bring to a boil. When the stew boils, decrease the heat to medium-low, and add the Sled Dog and pearl onions. Cover the stockpot and simmer, stirring often, for 2 hours.
Remove from the heat, discard the bay leaves, and adjust seasonings to taste.
For a thicker stew, remove about 1 cup of the broth, place it in a bowl, and add some of the remaining seasoned flour, then add the mixture back to the stew.
note
Enjoy this hearty stew with some warm biscuits and garlic mashed potatoes. For a complementary beverage, buy a 25-ounce bottle of Sled Dog Doppelbock, use half for this recipe, and drink the rest with the meal; or try the stew with a full-bodied red wine such as Wagner Vineyards Cabernet Sauvignon. Venison may be substituted for the beef chuck.