Hearty Herb Brat Stew
Brat stew, but make it kinda sexy. We’re talkin’ bratwurst chunks swimming in a cozy broth with sweet potatoes, carrots, spinach, and a bunch of stuff I grabbed from the spice cabinet. One pot, zero stress, big flavor. Throw some crusty bread on the side and call it a win.
Quick Tips:
Brown the brats first. That sear adds flavor and gives the stew that rich base you don’t get from boiling alone
Use whole garlic cloves. They mellow out as they simmer and basically turn into soft little flavor bombs
Sweet potatoes cook faster than regular ones. Keep the chunks a little bigger so they don’t turn to mush
Want it spicier? Add a little extra crushed red pepper or even a dash of hot sauce before serving
Make it creamy. Add a splash of heavy cream or a spoonful of sour cream if you want a thicker stew
Let it rest. That final 30 minute simmer lets everything get cozy and makes the flavor way better
Hearty Herb Brat Stew
Brat stew, but make it kinda sexy. We’re talkin’ bratwurst chunks swimming in a cozy broth with sweet potatoes, carrots, spinach, and a bunch of stuff I grabbed from the spice cabinet. One pot, zero stress, big flavor. Throw some crusty bread on the side and call it a win.
Ingredients
Instructions
- Heat olive oil in large Dutch oven over medium-high heat. Add garlic cloves and cook 3–4 minutes until fragrant.
- Add bratwursts and sear 5 minutes per side until browned.
- Remove and cut into bite sized chunks, add back to the pot.
- Add sweet potato, carrots, and water. Stir and cook 3–4 minutes.
- Stir in spinach and pour in chicken broth.
- Add salt, pepper, basil, onion powder, oregano, crushed red pepper flakes, and parmesan. Stir to combine.
- Cover pot and reduce heat to medium. Cook 20 minutes.
- Taste and adjust seasonings if needed. Reduce heat to low, keep covered, and let sit 30 minutes. Sprinkle a little extra parm on top before serving. Enjoy!
