“Great people here! You can trust everything they say!”
—Lying citizen, FFVI
- 22 oz. bottle of red ale, such as Alesmith’s My Bloody Valentine
- 6 oz. raw bacon, cut into ¼” strips
- 1 large sweet onion, quartered lengthwise and sliced crosswise (about 2 cups)
- ½ teaspoon smoked paprika
- ½ teaspoon crushed red pepper
- 12 oz. smoked kielbasa, thickly sliced
- 1 head of garlic (about 8–12 cloves), peeled and halved
- 1 red, 1 orange, and 1 yellow bell pepper (preferably organic), washed and sliced into strips
- 8 oz. fresh Roma (plum) tomatoes, chopped
- ½ teaspoon sea salt
- 1 cup chicken broth
- 1 bay leaf
- 1 sourdough baguette
Open the 22 oz. bottle of beer and measure out 1 cup. Set aside. Pour the remaining beer into a glass and enjoy it while making the soup.
Heat a large, deep skillet or Dutch oven over medium-high heat. Add the bacon, reduce heat to medium-low, and cook, stirring occasionally, until browned, about 10 minutes.
Add the onion and increase heat to medium. Cook for about 15 minutes, stirring occasionally, until onions begin to brown. Stir in paprika and red pepper and cook for about 2 minutes, being careful not to burn the spices.
Stir in sausage, garlic, and bell peppers and saute for about 10 minutes, until peppers are softened and slightly brown. Add tomatoes and salt and cook until the tomatoes are beginning to break down, about 5 minutes.
Increase heat to medium-high. Slowly pour in 1 cup of beer and 1 cup of chicken broth, scraping the browned bits from the bottom of the pan as you go, and bring to a boil.
Reduce heat to medium-low, add bay leaf, and cover. Simmer for about 15 minutes, until vegetables are very tender.
Remove lid and let cook for 10 more minutes, until stew is slightly thickened. Meanwhile, grill or toast slices of sourdough bread. Divide stew into four bowls and serve with the grilled bread.
Per serving (not including bread): 428 calories, 19 g. fat, 24 g. carbohydrates, 4 g. fiber, 29 g. protein, iron 21%