Hold on to your hats meat and potato fans, this week we are making the heartiest most delicious stew you could ask for! The secret ingredient? Beer of course!
Now, this recipe is made with beef sausage but you could use another kind if you’re not one of The Tribe of course. This would certainly be easier (at least here) as I had essentially one choice of sausage available in the Kosher section that was just ok. Now of course when I went back to the grocery store this week there must have been about 8 different ones to choose from, on the week where I have no need to get beef smoked sausage. How does stuff like this always happen to me?
There really are not any notes required. I mean look at that! Clearly, this recipe is going to be a really tough sell given the selection of ingredients.
Alright, you’ve convinced me.
½ tablespoon olive oil
1 (7 ounce) package beef smoked sausage, cut into bite-size slices
3/4 onion, sliced into thin semi-circles
1/4 head small cabbage , cored and thinly sliced
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground caraway seeds
A pinch of salt
1 cloves garlic, finely chopped
½ cup German-style lager beer (Oktoberfest variety)
1 russet potatoes, peeled and cubed to bite-size pieces
1 1/4 cups hot chicken stock
3/4 tablespoons apple cider vinegar
1/2 tablespoon flat-leaf parsley, chopped
1. Place a medium-large pot over medium-high heat, and add the olive oil.
2. Once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes
3. Once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened.
4. Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for a few minutes
5. Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine
6. Next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so.
7. Next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil
8. Once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes
9. After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).
ROASTED GARLIC FLATBREAD
1 package (2¼ teaspoons) active dry yeast
1½ cups warm water
1 teaspoon salt
¼ cup olive oil
3½ to 3¾ cups all-purpose flour
8 cloves garlic (chopped)
2 tbsp basil (chopped)
½ tsp salt
½ tsp black pepper
1. In a large bowl, combine the yeast, water, 1 tsp salt and 1 tbsp olive oil and let stand until bubbles begin to form (about 5 minutes).
2. Gradually in 3½ cups flour until the dough has formed.
3. Knead the dough on a floured surface until it no longer feels sticky, adding additional flour if necessary (about 5-10 minutes).
4. Place the ball of dough into a bowl with 1 tbsp olive oil, coat with oil, cover with plastic wrap and let rise until doubled in size (about 35-45 minutes).
5. Punch the dough to flatten, cut into four pieces, cover with plastic wrap and let rest for 10 minutes. Preheat the oven to 450F.
6. Gently stretch each flatbread into a 13×7 inch oval and place on a greased baking sheet.
7. Sprinkle each flatbread with garlic, basil, salt and pepper then drizzle with remaining olive oil.
8. Bake at 450F until golden around the edges (about 10 minutes).
Stew 1-8, meanwhile flatbread 5-8