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Oktoberfest Stew Recipe

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★★★★

4 from 62 reviews

This Oktoberfest Stew is a hearty, comforting dish perfect for cozy gatherings. Featuring caramelized smoked sausage, onions, and cabbage simmered with beer, potatoes, and aromatic spices, it brings traditional German flavors to your table. The addition of apple cider vinegar and fresh parsley brightens the stew, making it a perfect meal to enjoy with rustic bread during the fall season or Oktoberfest celebrations.

Ingredients

Scale

Meat and Vegetables

  • 1 tablespoon olive oil
  • 1 (14 ounce) package beef smoked sausage, cut into bite-size slices
  • 1 ½ onion, sliced into thin semi-circles
  • ½ head small cabbage, halved again, cored and thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 russet potatoes, peeled and cubed to bite-size pieces
  • 1 tablespoon flat-leaf parsley, chopped

Spices and Seasonings

  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground caraway seeds
  • Pinch salt
  • 1 ½ tablespoons apple cider vinegar

Liquids

  • 1 cup German-style lager beer (Oktoberfest variety)
  • 2 ½ cups hot chicken stock

Instructions

  1. Heat the oil and brown sausage: Place a medium-large pot over medium-high heat and add the olive oil. Once the oil is hot, add the sliced beef smoked sausage and cook for 4-5 minutes until caramelized and browned.
  2. Caramelize onions with sausage: Add the sliced onions to the pot and stir. Continue cooking for a few minutes until the onions are softened and golden-brown, absorbing flavors from the sausage.
  3. Cook the cabbage: Stir in the thinly sliced cabbage, allowing it to soften and take on the flavors for several minutes until golden and tender.
  4. Add spices: Sprinkle in freshly ground black pepper, ground caraway seeds, and a pinch of salt. Stir well to combine all the ingredients.
  5. Add garlic and beer: Stir in the finely chopped garlic until aromatic, then pour in the German-style lager beer. Allow the mixture to simmer for about 3 minutes so the beer slightly reduces.
  6. Add potatoes and stock, then simmer: Add the peeled and cubed potatoes along with the hot chicken stock. Stir and bring the stew to a boil. Once boiling, cover the pot with a lid slightly ajar and reduce heat to low. Simmer gently for 40 minutes until potatoes are tender and flavors meld.
  7. Finish the stew: Turn off the heat. Stir in the apple cider vinegar and chopped parsley. Adjust seasoning with additional salt if needed.
  8. Serve: Ladle the stew into large bowls. Serve with hearty rye bread or rustic rolls with butter or cream cheese for a fulfilling meal.

Notes

  • Caramelizing the sausage and onions properly enhances the stew’s depth of flavor.
  • Using a German-style Oktoberfest beer adds authenticity and subtle maltiness.
  • Leave the lid slightly open during simmering to allow some steam escape and concentrate flavors.
  • Feel free to swap beef smoked sausage for kielbasa or another smoked sausage variety.
  • This stew pairs wonderfully with rye bread but also crusty sourdough or pretzel rolls.
  • For a vegetarian version, omit sausage and use vegetable broth.

Keywords: Octoberfest stew, German stew, smoked sausage stew, cabbage stew, potato stew, Oktoberfest recipe, hearty stew

Find it online: https://epicrecipebox.com/oktoberfest-stew-recipe/