Soups and stews have never been of interest to me until recently. In fact, as a kid, the only soup I would even eat was baked potato because it was hardy enough to stand alone and with enough bacon, is still a good old fashioned meat and potato dish.
Enter this awesome stew recipe and now I am diving into soups and stews all the time. Not to mention I love this stew, the flavor really packs a punch. This was a perfect starter stew for a new stew maker because it is easy and only takes about an hour in total.
- Warm a large pot over medium-high heat. Add enough olive oil to lightly glaze the bottom of your soup pot, we want to have enough olive oil to prevent any burning.
- Add the sausage pieces into the pan and allow to brown for about 5 minutes. I enjoy mine a bit more well done. Add the onions toward the last minute of this process and allow them to soften and caramelize with the sausage. This process will take 5-10 minutes.
- When the onions are caramelized, add the sliced cabbage. Stir to combine. Allow the cabbage to cook down and begin to inherit the flavors from the sausage and onions. Once the cabbage has softened and is a bit golden, add pepper and a pinch of garlic salt.
- Add the minced garlic and stir to combine. We want to make sure to scrape all that good stuff from the bottom of the pan before it burns as it will become a huge source of flavor while the stew is cooking.
- As soon as you can smell the garlic, it is beer time. Add the beer to the mixture and allow it to reduce for 3-4 minutes.
- Next, add the chicken stock and cubed potatoes. Stir and allow mixture to come to a boil. Place the lid on top and allow the stew to gently simmer on low for 40 minutes. Make sure to leave the little askew to allow some steam to escape.
- After 40 minutes, turn off the heat. Add the apple cider vinegar and parsley. Add salt to taste.