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1
Combine the flour, salt, and white pepper in a bowl.
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2
Toss the beef in the seasoned flour and shake off the excess.
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3
Place the olive oil and bacon in a 1-gallon stockpot and set over medium heat.
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4
Once the bacon begins to render its fat, add the beef and saute for about 5 minutes, stirring often, only until the bacon begins to crisp.
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5
Add the garlic, carrots, parsnips, sweet corn kernels, and bay leaves.
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6
Saute for about 5 minutes.
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7
Add the beef stock, thyme, and potatoes and bring to a boil.
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8
When the stew boils, decrease the heat to medium-low, and add the Sled Dog and pearl onions.
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9
Cover the stockpot and simmer, stirring often, for 2 hours.
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10
Remove from the heat, discard the bay leaves, and adjust seasonings to taste.
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11
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.
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12
Enjoy this hearty stew with some warm biscuits and garlic mashed potatoes.
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13
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.
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14
Venison may be substituted for the beef chuck.
