Oktoberfest Stew

  • Author: The Real Cooking Maggie


  • 1 tablespoon olive oil
  • 1 (14 ounce) package smoked sausage, cut into bite-size slices (you can use beef, pork, bratwurst, or chicken sausage)
  • 1 onion, sliced into thin semi-circles
  • 1/2 head small cabbage, halved again, cored and thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon whole caraway seeds
  • Pinch salt
  • 1 cup-1 bottle German-style lager beer (Oktoberfest variety or any beer that is smooth – think wheat or ale)
  • 2 russet potatoes, cubed to bite-size pieces
  • 2 1/2 cups hot chicken stock
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon to 1 tablespoon flour (stew thickener)
  • 1 tablespoon flat-leaf parsley, chopped


  1. Place a medium pot over medium-high heat, and add the olive oil.
  2. Once the oil is hot, add in the sliced smoked sausage, and allow the slices to caramelize and brown in the oil, for about 5-6 minutes.
  3. When the sausage is browned, add in the sliced onions, stirring occasionally until golden-brown and softened (almost caramelized).
  4. Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften, about 4-5 minutes.
  5. Once the cabbage is softened and golden, add in the black pepper, caraway seeds, garlic, and a pinch of salt, stirring to combine well.
  6. Add in the cup/bottle of beer, and stir the mixture to combine. Slightly reduce beer for about 3 minutes, then add in the cubed potatoes and the hot chicken stock. Bring mixture to a boil, then reduce heat to simmer, and place a lid, slightly askew to allow just a little steam to escape) and leave it be for about 40 minutes.
  7. When stew is at desired thickness, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too). If the stew is not thick enough, add in a teaspoon of flour and stir in completely. Add flour one teaspoon at a time until desired thickness is achieved (I like my stews really thick, so I add about 2 teaspoons max.)

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