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Wazzu Stew A Real Winner

Rick Bonino Food Editor

It’s too early to tell who’ll be stewing over the outcome of Saturday’s Apple Cup football game between Washington State University and the University of Washington, with a rare Cougar Rose Bowl bid on the line.

But it’s not too early to start planning a comforting crockpot of Apple Cup Stew for Saturday night dinner, win or lose.

The apple- and sausage-spiked stew recipe, from Margaret Gisselberg of St. John, Wash., was the winner in WSU’s recent Wazzu Stew Contest on Land Grant Day.

Gisselberg uses her homemade pork sausage, but whatever you can find at the store will work, too. Or maybe you’ll run across someone butchering some Dawgs.

Apple Cup Stew

2 pounds German sausage, sliced

6 medium carrots

6 small russet potatoes

1 medium onion

1 (12-ounce) can beer

2 cups apple juice

2 Granny Smith apples

3 beef bouillon cubes

3 tablespoons brown sugar

2 tablespoons cider vinegar

Salt and pepper to taste

1 cup apple juice mixed with 2 tablespoons cornstarch

Parsley, for garnish

Sour cream, for garnish

In skillet, brown sausage on all sides. Cut vegetables into pieces and add to skillet with beer and 2 cups apple juice. Simmer 30 minutes.

Cut apples into small pieces. Combine ingredients from the skillet and all other ingredients (except for apple juice/cornstarch mixture, parsley and sour cream) in crockpot. Cover and cook on low setting for 8 to 10 hours.

During final hour of cooking, thicken stew by adding apple juice and cornstarch mixture (turn to high heat and uncover partially if necessary). Garnish with minced parsley and top with a spoonful of sour cream.

Yield: 6 servings.

, DataTimes