Oktoberfest Stew

Ingredients (serves 6-8):

1 tbsp olive oil

1 lb smoked beef sausage, thinly sliced

1 medium onion, diced

1/2 small cabbage, thinly sliced

1/4 tsp black pepper

pinch of salt

2 cloves of garlic, minced

1 cup lager (I used Hudenpohl, a German-style American lager)

2 Russet potatoes, peeled and diced

3-4 cups Chicken Broth

1 1/2 tbsp apple cider vinegar

2 tbsp fresh parsley, minced


1. Heat olive oil in a large stockpot. When hot, add sausage. Sauté for 4-5 minutes, or until sausage is browned. 

2. Add onions to the pan. Sauté for 4-5 minutes, or until onions soften. Add cabbage to the pan, sauté until softened (another 4-5 minutes). Add the salt, pepper, and garlic. Sauté for 30 seconds. 

3. Add lager to the pot. Bring to a boil, then lower heat to simmer. Simmer for 2-3 minutes, or until beer is reduced by half.

4. And potatoes and 3 cups broth to the pot (if your stew is too thick, add up to 1 more cup of broth to get the consistency you desire). Again, bring to a boil, then lower heat to a simmer. Simmer for 40 minutes, or until potatoes are tender. 

5. Turn the heat off. Stir in the vinegar and the parsley. Ladle into bowls, and serve immediately.