Prepare this hearty meal the day before a big hike, and just warm it up when you get home. Stout is the secret ingredient in this beer brat stew, giving it a rich umami flavor. Serve it with buttered slices of country bread. Parma Sausage in the Strip is a good place to procure the brats.
BEER BRAT STEW RECIPE
4 tbsp butter
1 package beer bratwursts (or regular bratwursts), cut into 1-inch slices
3 carrots, cut into 1-inch pieces
1 onion, chopped
3 cloves garlic, minced
1 lb fingerling potatoes, cut lengthwise
¼ cup flour
1 bottle stout beer
1 qt chicken stock
1. Add butter to a large stock pot, add sausage and cook until browned.
2. Add carrot, onion, minced garlic, and potatoes, cook until everything starts to brown.
3. Add ¼ cup flour and stir until the flour is toasted and smells nutty.
4. Add stout and chicken stock and simmer until all the veggies are softened and the broth is thickened.
RECIPES AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE / STORY BY KEITH RECKER / WITH SUPPORT FROM BUY FRESH, BUY LOCAL OF WESTERN PA