Oktoberfest Stew
Oktoberfest stew includes all the flavors of the traditional celebration, from beer and sausage to cabbage and potatoes. Paired with a thick, crusty slice of bread, it makes for a cozy, warming dinner.
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced thinly (I used white)
- 16 to 19 ounces beer brats cut into half-inch rounds
- 1/2 head cabbage thinly sliced or 10 ounces coleslaw cabbage
- 1/4 teaspoon caraway seeds ground or whole
- salt and pepper to taste
- 6 to 8 cloves garlic minced
- 1 cup Oktoberfest style lager like a marzen or a dunkel
- 2 large Russet potatoes cut into one-inch pieces
- 2 1/2 cups chicken stock or broth
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon dried parsley
Instructions
- Heat the olive oil in a Dutch oven with a lid over medium heat. When the oil is hot, add the onion, and saute until it is soft and starting to caramelize.
- Add the sausage, and saute until there is no pink left (no worries about internal temperature, it’s going to get plenty of cook time).
- Stir in the cabbage, letting it cook until it’s wilted down and starting to lightly brown.
- Add in the caraway seed, salt, pepper, and the garlic, letting the garlic saute for a few minutes, or just until it starts to smell nice.
- Add in the lager and stir, letting the mixture marry for about five minutes to let the beer reduce just a smidgeon.
- Add the potatoes and stock, and bring the mixture to a boil, stirring regularly. Once the stew is boiling, turn the heat to low, and place the lid slightly askew on the pot, letting it cook for 40 minutes. Stir occasionally while it simmers.
- When it’s done, remove the pot from the heat and stir in the apple cider vinegar and dried parsley. Serve alongside a slice of crusty bread.