Oktoberfest Stew with Lager and Sausage
This hearty Oktoberfest stew combines smoky sausage, cabbage, and potatoes in a rich German lager-infused broth that perfectly captures the flavors of Bavaria. With warm spices, tangy mustard, and a touch of sweetness, it's a satisfying one-pot meal that's perfect for fall gatherings, cool evenings, or whenever you're craving authentic German comfort food.
Ingredients
- 2 tablespoons vegetable oil
- 1.5 pounds smoked sausage kielbasa or German-style bratwurst, sliced into rounds
- 2 medium onions chopped
- 2 large carrots peeled and diced
- 2 celery stalks diced
- 1 medium green cabbage cored and roughly chopped (about 6-8 cups)
- 3 cloves garlic minced
- 2 bay leaves
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 bottles 12 oz each German lager beer
- 4 cups chicken broth
- 1 can 14.5 oz diced tomatoes, undrained
- 2 large russet potatoes peeled and cut into 1-inch cubes
- 2 tablespoons whole grain mustard
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- Salt to taste
- Fresh parsley chopped (for garnish)
- Sour cream for serving (optional but highly recommended)
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add the sliced sausage and cook until browned on both sides, about 5 minutes. Don't rush this step—those caramelized edges are pure flavor gold.
- Transfer the sausage to a plate using a slotted spoon, leaving the flavorful oil behind. Don't clean that pot! Those browned bits are your flavor foundation.
- Add the onions, carrots, and celery to the pot. Cook until the onions begin to soften, about 5 minutes, stirring occasionally to scrape up those tasty browned bits from the bottom.
- Toss in the garlic and cook for another 30 seconds until fragrant. Your kitchen should be smelling amazing right about now.
- Add the cabbage, bay leaves, caraway seeds, thyme, and black pepper. Cook, stirring occasionally, until the cabbage begins to wilt down, about 5 minutes.
- Pour in the beer, using it to deglaze the pot. Scrape the bottom with your wooden spoon to get all those flavorful bits incorporated into the liquid. Let it simmer for about 2 minutes to cook off some of the alcohol.
- Add the chicken broth, diced tomatoes with their juice, and potatoes. Give everything a good stir to combine.
- Return the browned sausage to the pot, along with any accumulated juices. Bring the stew to a boil, then reduce heat to maintain a gentle simmer.
- Cover and cook for about 30-40 minutes, or until the potatoes and vegetables are tender.
- Stir in the mustard, brown sugar, and apple cider vinegar. These ingredients add that perfect balance of tangy, sweet, and savory that makes German food so crave-worthy.
- Taste and adjust seasonings, adding salt as needed. Remember that the sausage and broth already contain salt, so add gradually.
- Remove the bay leaves before serving. Ladle the hot stew into bowls, garnish with fresh parsley, and offer sour cream on the side.
Notes
- For the most authentic flavor, use a German-style lager like Spaten, Hofbräu, or Paulaner. In a pinch, any lager-style beer will work, but avoid IPAs or bitter beers.
- This stew actually tastes better the next day, so don't hesitate to make it ahead.
- For a thicker stew, you can mash some of the potatoes against the side of the pot during the last 10 minutes of cooking.
- If you prefer a less sweet stew, omit the brown sugar.
- Freezes beautifully for up to 3 months.