Sausage, Potato, and Peppers Stew
Image: Serving plate containing a stew made from sausage and other ingredients, along with cooked cabbage and toasted toasted bread.
Description: This hearty and delicious sausage and beer stew is the perfect comfort food for the cold season and will surely warm you, body and soul!
Yield: Recipe makes 3-4 servings
Ingredients:
12 ounces beef Kielbasa sausage, diagonal sliced (or your preferred Kielbasa variety)
3 pounds Potatoes, any variety, chopped into roughly small cubes
1 large yellow onion, sliced
2 large yellow bell peppers, sliced
2 large red bell peppers, sliced
2 tablespoons + 1 teaspoon butter, divided
1 tablespoon + 1 tsp olive oil, divided
1 cup Porter, Stout, or Dark Ale Beer
6 large garlic cloves, minced
2 tablespoons brown sugar
2 tablespoons smoked paprika
2 teaspoons dried thyme
2 tsp Freshly ground pepper
1 1/2 teaspoons crushed red pepper
½ tsp cayenne pepper
1 bay leaf
1/2 tsp Fine Kosher salt of fine sea salt, divided
1/8 tsp fresh ground nutmeg
2 teaspoons corn starch dissolved into 3/4 cup water
2 tablespoons fresh parsley, chopped
Accompaniments:
Pickled Cabbage
Toasted sourdough or Rye bread
Directions:
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or aluminum foil sprayed with cooking spray. In a mixing bowl, toss the potatoes with 1 tablespoon olive oil, salt, pepper, and garlic powder. Bake for 20-25 minutes or until crispy. Flip halfway through cooking for even browning.
Meanwhile, in a large skillet on medium heat, add 1 teaspoon olive oil to the pan, then add the sausage. Cook for 5-6 minutes, flipping occasionally to brown evenly. Remove the meat from the pan and set aside, covered.
To the same pan, add the peppers and onions. Cook for 3-4 minutes on medium heat to brown, then add the garlic, and cook another 2-3 minutes.
Add the cooked sausage back to the pot, then add the beer, , bouillon, water, bay leaf, and seasonings. cook on medium heat for 5-10 minutes to bring flavors together and slightly reduce the sauce.
Meanwhile, butter a piece or two of rye or sourdough bread with 1 teaspoon butter. Bake at 400 degrees on top shelf of oven for 5 minutes or until toasted.
Mix the cornstarch slurry into the stew and cook for another minute or two, stirring constantly, until the sauce has thickened.
Turn heat off, then add the 2 tablespoons butter and parsley to the stew and stir to combine.
Serve with pickled cabbage and toasted bread, and garnished with additional parsley. Enjoy!