Sled Dog Stew

Name: Sled Dog Stew
Yield: serves 6 to 8
Ingredients: 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

January 24, 2012

Sled Dog, a malty, full-bodied craft lager with notes of caramel and chocolate, is the key ingredient in Wagner Valley’s version of Carbonnades Flamande, Belgium’s rich national dish. The hearty stew is an excellent bracer against our cold, snowy winter days in the Finger Lakes.

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