Oktoberfest Stew recipe
This Oktoberfest Stew recipe is a wonderful way to enjoy the fall season and celebrate Oktoberfest. It is a hardy, delicious, filling dinner recipe that is perfect for the whole family. Oh and it's easy too. Save this recipe now so you can make it later!
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Servings: 6
Equipment
- Large Dutch oven or large pot
Ingredients
- 4 Tbsp. extra virgin olive oil, divided
- 1 1/5 lbs German or smoked sausage, sliced
- 1 1/2 cups diced white onion
- 1 1/2 cups sliced carrots
- 5 cups cabbage
- 1 tsp caraway seeds
- 1 tsp mustard seeds
- 11 oz Oktoberfest beer or German Stout beer
- 32 oz chicken broth
- 1 lb Baby Dutch potatoes, sliced in half or quarters
- 4 sprigs thyme
- 16 oz. cannellini beans 1 can
- 1/8 cup flour to thicken
Instructions
- Add 2 Tbsp. of extra virgin olive oil to the pot over medium heat and let it heat through, then add the sausage and let it begin to brown and caramelize. About 3-5 minutes. Then remove it from the pan and set it aside.
- Add the next 2 tablspoons of extra virgin olive oil to the pan and then add the onions and carrots. Let them all begin to caramelize for about 5 minutes. then add the garlic, caraway seeds and mustard seeds. Cook another 3 minutes or so.
- Add the cabbage and mix it in well so it begins to wilt. Once you notice it wilting add in the beer and simmer for 5 minutes.
- Now add in the chicken broth and the potatoes. With heat on a medium flame bring it to a boil. Then cover and reduce the heat to a simmer for about 20 minutes.
- When time is up, add the beans and thyme. Let simmer for another 10-15 minutes. If the sausage needs to finish cooking, add it now too. If the sausage was smoked add it in with about 10-5 minutes left before turning off the heat. Make sure that the non-cooked sausage is cooked through before serving.
- Add 1/8 cup of four to thicken the stew. Gently whisk it in until it dissolves and you notice the broth become thicker. Serve with additional fresh cracked pepper and sea salt to taste and more fresh thyme.