Beer and bratwurst stew recipe

Published January 25, 2011 1:30AM (EST)

Serves 4


  • Six-pack of beer (brand of your choosing, all the better with a Wisconsin brew. OK, you're drinking some of them)
  • One pound bratwurst (about 6 links)
  • 4 Yukon Gold potatoes, cut in ¾-inch dice
  • 1 large onion, sliced
  • 5 cloves garlic, minced
  • 1 fresh fennel bulb, cut in ½-inch dice
  • 1 large red pepper, cut in ½-inch dice
  • 1 or 2 Serrano chile peppers, chopped
  • Fresh cilantro, to taste
  • Salt and pepper, to taste
  • Olive oil, as needed


  1. In a Dutch oven or similar wide, deep, heavy braising pan, heat about 2 tablespoons of olive oil over medium heat. When oil is shimmering-hot, add the brats and let brown all around.
  2. When brats are well-browned, remove and add potatoes, sautéing until browned. Add garlic, onion, fennel and peppers, and sauté until aromatic, seasoning with salt and pepper.
  3. Add enough beer to barely cover vegetables. Slice brats into generous bite-size chunks and add to pot. Add a little more beer if brats are sitting high and dry, but as long as they're partially submerged, it's OK. Bring beer to a boil and turn down to a simmer. Cook, stirring occasionally, until potatoes are tender.
  4. Taste stew, adjust seasoning with salt and pepper, garnish with cilantro, and serve.

By Vivian Henoch

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