Oktoberfest Stew German Lager (Print-Friendly Version)
Smoked sausage and German lager with root vegetables make a robust, warming dish perfect for autumn comfort.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
450 g smoked sausage (bratwurst or kielbasa), sliced
02 -
2 medium Yukon Gold potatoes, diced
03 -
2 medium carrots, sliced
04 -
1 large yellow onion, chopped
05 -
4 cloves garlic, minced
→ Liquids and Seasonings
06 -
240 ml German lager
07 -
950 ml low-sodium beef broth
08 -
1 tablespoon Dijon mustard
09 -
1 teaspoon fresh thyme or 0.5 teaspoon dried thyme
10 -
2 bay leaves
11 -
Salt, to taste
12 -
Black pepper, to taste
# How to Prepare:
01 -
Preheat a large pot over medium heat and add oil. Sauté chopped yellow onion until translucent.
02 -
Incorporate minced garlic and cook for 1 minute until fragrant.
03 -
Add sliced smoked sausage and cook, stirring occasionally, until evenly browned.
04 -
Mix in diced Yukon Gold potatoes and sliced carrots, ensuring all ingredients are well combined.
05 -
Pour in low-sodium beef broth and German lager. Bring the stew to a gentle simmer.
06 -
Stir in Dijon mustard, thyme, bay leaves, salt, and black pepper. Simmer uncovered on low heat for 30 minutes or until vegetables are tender.
07 -
Ladle stew into bowls and serve hot, accompanied by crusty bread or over cooked rice if desired.
# Extra Tips:
01 -
Slicing the sausage before browning ensures even caramelization and richer flavor throughout the stew.