Ingredients with Measurements:
- 1 pound of bockwurst sausages, sliced into bite-sized pieces
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and chopped
- 1 can of diced tomatoes (14.5 ounces)
- 1 bottle of dark beer (12 ounces)
- 2 cups of beef broth
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium heat.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the sliced bockwurst sausages and cook until browned on all sides.
4. Add the chopped carrots, celery, and potatoes and stir to combine.
5. Pour in the can of diced tomatoes, bottle of dark beer, beef broth, tomato paste, and dried thyme.
6. Stir to combine and bring the stew to a boil.
7. Reduce the heat to low, cover the pot with a lid, and simmer for 30-40 minutes or until the vegetables are tender.
8. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 26g
Carbohydrates: 22g
Protein: 20g
Sodium: 1300mg
Substitutions for ingredients:
- You can substitute bockwurst sausages with any other type of sausage.
- If you don't have beef broth, you can use chicken or vegetable broth instead.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add chopped kale or spinach for extra nutrition.
- Use a light beer instead of a dark beer for a lighter flavor.
- Add a can of drained and rinsed white beans for extra protein.
Tips and tricks:
- Brown the bockwurst sausages before adding the vegetables for extra flavor.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the onions and garlic.
- Serve with crusty bread for dipping.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Sprinkle with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, simmer uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure the bockwurst sausages are cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bockwurst is a type of German sausage that originated in the city of Frankfurt in the 19th century. It is traditionally made with veal and pork and flavored with parsley, chives, and cardamom.
Flavor profiles:
This stew has a rich and savory flavor from the bockwurst sausages, dark beer, and beef broth. The vegetables add a subtle sweetness and the thyme adds an earthy flavor.
Serving suggestions:
Serve in individual bowls with crusty bread for dipping.
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Region: German