Beer Brat Stew
Many of us take a break from cooking during the peak-heat of summer. But once things get a little crisp outside, the impetus to ignite the stove cannot be ignored. Try six easy-peasy recipes full of flavorful fall farmers’ market ingredients, all based on farm produce brought to us by Buy Fresh, Buy Local of Western PA.
Prepare this hearty meal the day before a big hike, and just warm it up when you get home. Stout is its secret ingredient, giving it a rich umami flavor. Serve it with buttered slices of country bread. Parma Sausage in the Strip is a good place to procure the brats.
Beer Brat Stew Recipe
Ingredients
4 tbsp butter
1 package beer bratwursts (or regular bratwursts), cut into 1-inch slices
3 carrots, cut into 1-inch pieces
1 onion, chopped
3 cloves garlic, minced
1 lb fingerling potatoes, cut lengthwise
¼ cup flour
1 bottle stout beer
1 qt chicken stock
Instructions
1. Add butter to a large stock pot, add sausage and cook until browned.
2. Add carrot, onion, minced garlic, and potatoes, cook until everything starts to brown.
3. Add ¼ cup flour and stir until the flour is toasted and smells nutty.
4. Add stout and chicken stock and simmer until all the veggies are softened and the broth is thickened.
RECIPES AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE / STORY BY KEITH RECKER / WITH SUPPORT FROM BUY FRESH, BUY LOCAL OF WESTERN PA
Try more of our Fall farm-to-table Great Plates recipes:
Twice-Baked Butternut Squash with Brie
Cider-Glazed Pork Loin with Roasted Apples and Potatoes
Roasted Radishes with Garlic Scape Butter
Don’t miss a single delicious thing:
Subscribe to TABLE Magazine here!
TABLE TO DOOR
subscribe today!
Enjoy the beauty and deliciousness delivered to your home or office!
Writer Stephen Treffinger shares the story behind his book, James Huniford: At Home. Photo by Matthew Willams.