Beer Brat Stew

1. 1

   In a large saucepot, combine the potatoes, coleslaw, carrots, and chicken stock. Add 4 cups water; the liquid should barely cover the vegetables. Bring to a boil, then cover halfway and reduce the heat to simmer until tender, about 30 minutes.

2. 2

   Meanwhile, in a small saucepan, whisk the beer and mustard. Bring to a boil, then reduce the heat to simmer and add the bratwurst. Simmer gently until cooked through, about 20 minutes.

3. 3

   Using a slotted spoon, transfer the bratwurst to the vegetable mixture; discard the beer mixture. Divide the stew among dishes and serve with mustard.

* Per serving · 4 servings · Values may vary.

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