Beer Brat Stew Recipes

Steps:

• Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
• Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
• Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.

Steps:

• Preheat the oven to 350 degrees F.
• Pour 2 bottles of the beer into a medium (oven-proof) Dutch oven and bring to a boil.
• Using a small knife or fork, pierce each sausage link several times.
• Add bratwurst links to the beer, turn down the heat and simmer for 10 minutes.
• Remove the sausages from the pan and set aside to cool slightly. Reserve the sausage-cooking liquid.
• Slice the sausage links into 1-inch pieces and set aside.
• Add the bacon to a separate dutch oven and cook over medium heat until crispy, about 8 to 10 minutes.
• Remove the bacon with a slotted spoon and drain on paper towels.
• Add the sliced bratwurst to the bacon drippings and cook until lightly browned, about 2 minutes.
• Add the onions to the pan and cook, stirring often, until lightly brown and wilted, about 5 minutes.
• Add the garlic and cook an additional 30 seconds.
• Stir in the reserved sausage-cooking liquid, the remaining bottle of beer, chicken stock, potatoes, carrots, thyme, salt, pepper, and bay leaf to the pot. Bring mixture to a boil, reduce heat to a medium-low and cover.
• Place the Dutch oven in the oven and bake for 30 minutes, or until the vegetables are tender.
• Remove the bay leaf and thyme sprig. Stir the crispy bacon into the stew and serve hot with crusty bread.

Steps:

• In a large saucepot, combine the potatoes, coleslaw, carrots, and chicken stock. Add 4 cups water; the liquid should barely cover the vegetables. Bring to a boil, then cover halfway and reduce the heat to simmer until tender, about 30 minutes.
• Meanwhile, in a small saucepan, whisk the beer and mustard. Bring to a boil, then reduce the heat to simmer and add the bratwurst. Simmer gently until cooked through, about 20 minutes.
• Using a slotted spoon, transfer the bratwurst to the vegetable mixture; discard the beer mixture. Divide the stew among dishes and serve with mustard.