Thursday, February 24, 2011

Sausage, Beer & Cheese Stew

Most of us can simply taste the onset of Spring despite the recent dip of temps below freezing (even after Mother Nature's cruel tease of 70-degree weather in Philadelphia a week ago!).  I came up with this hearty stew recipe to chase away those last bits of winter, serve with warm crusty bread for a satisfying dinner.  

Sausage, Beer & Cheese Stew
  • 3 T olive oil
  • 1 cup onion, diced (about 1 large)
  • 1 cup carrots, diced (about 2 large)
  • 1 cups celery, diced (about 1-2 stalks)
  • 1/4 cup flour
  • 1 12-ounce bottle of lager (I used Yuengling)
  • 6 cups chicken stock
  • 1 lb. all-purpose potatoes, peeled and diced into about 1" pieces
  • 1/2 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1/4 to 1/2 tsp cayenne pepper, depending on how hot you like it
  • 1/2 cup of milk or half and half
  • 1/4 tsp Worcestershire sauce
  • 16 oz. turkey smoked sausage, sliced into 1/2" rounds
  • 2 cups grated sharp white cheddar cheese
  • Salt & pepper
Heat oil in a large Dutch oven over medium-high heat.  Add onion, carrots, and celery.  Season with 1/4 tsp salt and 1/8 tsp pepper and saute for 10 minutes, until soft.  Add flour and cook for 1 minute. 

Add stock, beer, and potatoes.  Bring to a boil and cook for 15 minutes or until potatoes are beginning to get tender. 

Add milk or half and half, Worcestershire sauce and spices along with an additional 1/4 tsp salt and 1/4 tsp pepper and sausage and return to a boil. 

While soup simmers, remove 2 cups of vegetables and liquid and puree in a food processor or blender.  Stir back into soup along with grated cheese.  Heat for 5-10 minutes longer, until sausage is heated through.



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