Vinegar Video

Oktoberfest Stew

  Simmer up the flavor and settle down with this Fall favorite.

Oktoberfest Stew

Total Time: 1 hour
Yields: 4-6 servings

YOU WILL NEED:

• 1 tablespoon olive oil
• 1 (14 ounce) package beef smoked sausage, cut into bite-size slices
• 1 onion, sliced into thin semi-circles
• ½ head small cabbage, halved again, cored and thinly sliced
• ½ teaspoon freshly ground black pepper
• Pinch salt
• 2 cloves garlic, finely chopped
• 1 cup German-style lager beer (Oktoberfest variety)
• 2 russet potatoes, peeled and cubed to bite-size pieces
• 2 ½ cups chicken stock
• 1 ½ tablespoons apple cider vinegar

DIRECTIONS FOR BALSAMIC GLAZE:

  1. Place a large pot over med-high heat, add olive oil. Once oil is hot, add in sliced beef smoked sausage and allow to caramelize and brown, about 4-5 minutes.
  2. When sausage is browned, add in onion, stir and allow to caramelize. Add in cabbage, stir and allow cabbage to soften. Add in a taste of salt, pepper and garlic. Stir and let simmer until aromatic.
  3. Add in the cup of lager, stir and allow to reduce for 3-4 minutes. Add in cubed potatoes, stir and allow to simmer until stew comes to a boil. Place a lid (slightly askew) on the pot, reduce heat to low, and allow to simmer for 40 minutes.
  4. After 40 minutes, finish off the stew by topping with apple cider vinegar. Serve in large bowls with a hearty roll.

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