Red Gem Oktoberfest Stew

Recipe Courtesy of: Culinary Culture

Prep Time: 30 min

Cook Time: approx. 1 hr

Serves: 8


  • 24 oz. Red Gem potatoes, cut into ¾-inch pieces
  • 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
  • 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 Tip(s):

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