entree · soup

Oktoberfest Stew

Soup season is here, and it’s here to stay for at least the next 5 months.

I’m a big fan of soups, stews and everything in between (I’m looking at you, chowders). Eating a bowl of hot soup for dinner with a slice of bread–there’s nothing like it. NOTHING LIKE IT.

I’ve already made a handful of soups this season, but this one may take the cake. It’s got all of the best things inside of it (sausage and potatoes!) and is extremely hearty, like a good stew should be.

Don’t forget to add a splash of apple cider vinegar right before serving. The acidity adds an extra layer of flavor to an already savory & sour stew, making it dang near perfection.

You can use whatever sausage you like with this stew. Experiment! Add bratwurst or knockwurst, chicken and apple sausage (I bet that would be really tasty) or kielbasa.

I went with a simple smoked sausage and it turned out great.


Oktoberfest Stew

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A savory and sour stew with sausage, cabbage potatoes and beer.


  • 1 lb. smoked sausage, sliced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 bottle of beer
  • 4 Russet potatoes, peeled and diced
  • 3 cups chicken stock
  • 1 head of cabbage, chopped
  • 1 TBS. olive oil
  • 1/2 tsp. caraway seeds
  • salt & pepper
  • Fresh parsley, for serving
  • 1 TBS. apple cider vinegar
  • Directions

    1. Heat oil in a large pot or Dutch oven. Add sausage and let sausage brown on both sides, about 3-4 minutes.
    2. Stir in onion and cook for another 4-5 minutes. Add garlic and cabbage, stirring to combine.
    3. Let cabbage cook for about 4-5 minutes then stir in caraway, salt, pepper, potatoes, beer and chicken stock. Bring to a boil and then reduce heat to a simmer. Cover and simmer for 30 minutes or until potatoes are tender.
    4. Just before serving, stir in apple cider vinegar. Top with fresh chopped parsley.

    3 thoughts on “Oktoberfest Stew

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