Beer Brat Stew Recipes

Steps:

• 1. 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.
• 2. 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.
• 3. Using a slotted spoon, transfer the bratwurst to the vegetable mixture; discard the beer mixture. Divide the stew among dishes and serve with mustard.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain., Transfer to a 5-qt. slow cooker. Add the carrots, bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture., Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender., In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. If desired, top with chopped parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

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:

• Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.

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.

Steps:

• In a large saucepan, combine the broth, carrots, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the cabbage; cover and cook for 10 minutes. Stir in beans and bratwurst; heat through.

Steps:

• Place first 5 ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top., Cook, covered, on low 6-7 hours, until sausage is cooked through and vegetables are tender. Remove sausages from slow cooker; cut into 1-in. slices. Return sausages to potato mixture; stir in cream., Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.

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:

• Slice brats into bite-size pieces and place in a kettle.
• Pour beer over brats and place in refrigerator to marinate for at least 3 hours.
• Cut potatoes into bite-size pieces and place inside slow cooker.
• Add just enough water to cover potatoes.
• Stir in beef seasoning packet.
• Stir in Cream of Onion soup.
• Cook until potatoes are tender. (This will take around 3 hours at the low setting.) Be sure to stir occasionally.
• When potatoes are tender, heat brats in beer to a rolling boil.
• Boil for 3 minutes while stirring.
• Pour about 3/4 cup of boiled beer into potato mixture. (This doesn't need to be measured nor exact. Add to gain the consistency that you desire.).
• Drain remaining beer from kettle and brown bratwurst pieces.
• Add cheese to potato mixture.
• Add browned brats to potato mixture.
• Add pepper to taste.
• Stir well and serve.