Sausage & Beer Stew
Start the barley so it's ready when it's time to add it to the pot. I cook it like I do rice, 2-1 ratio of water to dry barley.
Once the barley is going, prep your veggies. Chop, dice, slice and mince as desired.
In a large pot, heat olive oil over medium heat. Add onions and cook for 5-7 minutes until tender. Add garlic and cook for another 3-5 minutes.
Add the other vegetables. Stir frequently and cook for approximately 10 minutes.
Add butter, stir as it melts to coat all the vegetables.
Sprinkle the flour over the veggies, stir well to distribute evenly.
Add stock. Stir. Bring to boil. Turn the heat down and allow to simmer for 30 mins.
While it is simmering, heat a cast iron skillet and cook the sliced sausage until the edges are nice and crispy.
Once the 30 minutes is up, the stew will be nice and thick. Add rosemary, beans and barley.
Stir well. Add cooked sausage. Add the beer.
Season with salt and pepper.
Ready to serve
Ingredients
Directions
Start the barley so it's ready when it's time to add it to the pot. I cook it like I do rice, 2-1 ratio of water to dry barley.
Once the barley is going, prep your veggies. Chop, dice, slice and mince as desired.
In a large pot, heat olive oil over medium heat. Add onions and cook for 5-7 minutes until tender. Add garlic and cook for another 3-5 minutes.
Add the other vegetables. Stir frequently and cook for approximately 10 minutes.
Add butter, stir as it melts to coat all the vegetables.
Sprinkle the flour over the veggies, stir well to distribute evenly.
Add stock. Stir. Bring to boil. Turn the heat down and allow to simmer for 30 mins.
While it is simmering, heat a cast iron skillet and cook the sliced sausage until the edges are nice and crispy.
Once the 30 minutes is up, the stew will be nice and thick. Add rosemary, beans and barley.
Stir well. Add cooked sausage. Add the beer.
Season with salt and pepper.
Ready to serve
Notes