You can’t go wrong with beer and brats. Another way to enjoy this dynamic duo is to make a stew. It includes vegetables, so let’s call it healthy. You can try this same recipe with steak instead of brats; it tastes just as great.
- 1 lb bratwurst
- 5 slices of bacon, cut into small pieces
- 1 cup chopped savoy cabbage
- 1 lb sliced white mushrooms
- 1 onion
- 2 carrots, peeled and sliced
- 1 stalk celery, sliced
- 2 medium potatoes, peeled and sliced
- ¼ cup chopped parsley
- 1 bottle of dark beer (I used Beck’s Dark)
- 2 cups of chicken broth
- Salt and pepper to taste
Place bratwurst in pot and pour in beer. Bring to a boil and then simmer for 10 minutes. Cook bacon until almost crispy and drain grease. Remove bratwurst from beer and cut into chunks. Keep the beer. Cook bratwurst pieces with the bacon to brown.
Combine all ingredients, including the beer, into a large stew pot. Cook on medium heat until boiling, then simmer on low heat until potatoes are soft and the mixture has thickened to stew consistency. This takes between an hour and an hour and 20 minutes.