Chef's notes
This is my take on Oktoberfest Stew. Created for an Autumn Festival/Edged Weapons gathering potluck, where it was a big hit, this has become one of my favorite cool-weather meals.
Details
- ⏲️ Prep time: 15 min
- 🍳 Cook time: 45 min
Ingredients
- 2 Tbs avocado oil
- 2.5 lbs beef smoked sausage, cut in bite-sized slices
- 3 onions, quartered and thinly sliced
- 1 medium head green cabbage, quartered, cored, and thinly sliced
- 4 cloves garlic, minced
- 1 tsp black pepper
- ½ tsp caraway seed
- 2 pinches salt
- 2 12 oz bottles Oktoberfest-type beer
- 4 med-lg russet potatoes, quartered and sliced
- 4 med-lg Yukon gold potatoes, quartered and sliced
- 5 cups chicken stock
Directions
- Place a large pot over medium heat, and add the avocado oil. Once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes.
- Add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened.
- Add in the sliced cabbage, stir to combine, and allow the cabbage to soften for few minutes.
- Once the cabbage is softened and turning golden, add in the black pepper, caraway seeds and the pinch of salt, and stir to combine.
- Next, stir in the garlic, and once it becomes aromatic, add in the beer, and stir the mixture to combine. Allow the beer to slightly reduce for about 5 minutes.
- Add in the sliced potatoes and the chicken stock, stir, and bring to a boil.
- Once it comes to a boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 20 minutes.
- Serve with rye bread or rustic rolls with butter or cream cheese.