Beer Brat Stew
INGREDIENTS
4 - Harmons Original Bratwurst
½ cup - Sweet Onion, Medium Dice
½ cup - Bell Peppers. Medium Dice
1 ½ cups - Potatoes, Small Dice
1 cup - Butternut Squash, small dice
2 Cloves - Garlic, Minced
½ tsp - Caraway Seeds
1 Tbsp - Fresh Thyme Minced
1 Tbsp - Fresh Dill Minced
¼ tsp - Salt
1 tsp - Black Pepper
3 Tbsp - Flour
1 Tbsp - Olive Oil
1 Tbsp - Old Style Grain Mustard
¼ cup - Yellow Mustard
8-12 oz - beef Stock
12 oz - Beer, Bohemian Brewery, Viennes Amber Lager
Garnishes:
As Needed - Herbed Sour Cream
As Needed - Smokey Herbed Crostini
As Needed - Sauerkraut
NEXT LEVEL TIP:
Be sure not to bring this a rolling boil once the beer is added, mustard and beer can easily become bitter, reducing the beer to fast and at too high of a heat can turn it bitter.
DIRECTIONS
Place large pot on stove and bring to medium high heat.
When pan is hot, sear Bratwurst on all sides, about 2-3 minutes per side.
Reduce heat to medium low, remove Bratwursts, and place to side on cutting board.
Add olive oil, and let oil heat up.
Once oil is hot, add Onion, Caraway Seeds, Salt, and Black Pepper, stir occasionally for about 3 minutes.
Add potatoes, continue to stir occasionally, and cook for about 2-3 minutes.
Add Butternut Squash, continue to stir occasionally, and cook for about 3-4 minutes.
While cooking Onion, Potatoes, and Butternut Squash, dice bratwurst, they will still be very raw in the middle.
Add Garlic to pot and bring heat up to medium, stirring constantly for 1 minute.
Add diced Bratwurst, continue to stir occasionally, and cook for about 2-3 minutes.
Add Old Style Grain Mustard and stir to fully incorporate.
Add Bell Peppers, continue to stir occasionally, and cook for about 2-3 minutes.
Add Flour and incorporate, then continue to stir occasionally for about 2-3 minutes.
Add half of the Beer, stir constantly until reduced by half, do not bring to a rolling boil, just a simmer.
Add rest of Beer, stir to incorporate and bring to a simmer, let sit until reduced by half.
Once reduced add Fresh Herbs and Yellow Mustard, stir to incorporate.
Once fully incorporated, add 8 oz of stock, stir and bring to a simmer.
Let simmer about 20-25 min to let thicken and cook the vegetables.
Check for seasoning, and add stock as needed to reach desired thickness.
Enjoy with Herbed Sour Cream and Sauerkraut!
NEXT LEVEL TIP:
Turn this into a fun seasonal pumpkin dish by adding Fresh pumpkin and using a pumpkin beer, and for some extra fun add a 1 tsp on pumpkin spice blend with caraway seeds!
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!