Prep: 30 minutes

Cook: 60 minutes

Serves: 8

Variety Fav(s): Golden Red


  •         1 tbsp. vegetable oil
  •          16 oz. pork bratwurst, sliced in ½-inch coins
  •          1 medium yellow onion, diced
  •          6 oz. sauerkraut, drained, rinsed
  •          2 cloves garlic, minced
  •          ½ tsp. caraway seeds, whole
  •          1 bay leaf
  •          1½ lbs. Golden Red potatoes, cut into ¾-inch pieces
  •          16 oz. carrots, cut into ½-inch coins
  •          2 c. lager-style beer
  •          8 c. chicken stock
  •          2 tbsp. apple cider vinegar
  •          1½ tbsp. coarse Kosher salt
  •          ½ tsp. freshly cracked black pepper
  •          2 tbsp. parsley leaves, chopped


Warm the oil over medium heat in a large, heavy-bottomed pot or Dutch oven. When hot, add the sliced bratwurst and cook until all sides of the meat just begin to brown, about 4-6 minutes. Remove with a slotted spoon and set aside.

In the same pot, add the onions and cook until translucent, about 6-8 minutes. Add the sauerkraut, garlic, caraway and bay leaf to the onions and cook until fragrant, about 1-2 minutes.

Increase heat to high then deglaze the pot with beer, using a wooden spoon or spatula to scrape up any brown bits from the bottom of the pot. Add the potatoes, carrots, chicken stock and reserved bratwurst. Bring to a boil then reduce heat to a simmer and cook uncovered until potatoes and carrots are fork tender, about 25-35 minutes.

Remove stew from heat and stir in vinegar, salt and pepper. Taste and adjust seasoning as needed. Serve hot topped with chopped parsley leaves.

Recipe Tips

  • For a tangy twist, add a dollop of whole grain mustard to your stew.
  • Pairs well with rustic-style bread and butter.