Tempeh Sauerkraut Brew Stew

Tempeh Sauerkraut Brew Stew

This ended up being a theme dinner without my intention. The theme is fermented. It's kind of like a goulash, but not. A little like a cacciatore, but so different. It really is its own unique thing and so delicious! On with the recipe!

Tempeh Sauerkraut Brew Stew
1 package tempeh
1 1/2 tsp cumin, divided use
1 1/2 tsp paprika, divided use
1 1/2 tsp coriander, divided use
1/2 tsp salt
1 Tbsp flour
2 Tbsp oil
1 cup onions, diced
1/2 cup red peppers, diced
1 1/2 cups mushrooms, sliced
2 cloves garlic, crushed
1 1/2 cups sauerkraut, squeeze it a little before adding
1 Tbsp capers (optional, but good!)
1 1/2 cups beer (12 oz bottle)
3/4 cup green beans, cut in 1 to 2 inch pieces
1 can diced tomatoes
1 tsp caraway seeds, ground
1/2 tsp celery salt (optional)
1 tsp mustard (the wet stuff, not the dry)
black pepper to taste

Steam the tempeh for about 20 minutes. While it's steaming, mix 1 tsp each of the coriander, cumin, paprika, 1/2 tsp salt and flour together. Drain the tempeh, cut in cubes, and while it's still hot, toss it with the herbs and spices.

Heat the oil in a heavy bottomed pan. Lightly brown the tempeh cubes, then remove and set aside.

In the same pot, add the onions and cook until softened. Then add the red peppers and cook for a few more minutes. Add the mushrooms and garlic and sautee. Add the sauerkraut, capers and about 1/2 the beer to deglaze the pot. Reduce to about 1/2 the liquid. Add the rest of the ingredients, adding beer as needed (I used the whole bottle) to keep it as wet as you'd like and let simmer 1/2 an hour. Add black pepper to taste. Serve over noodles or potatoes.

I have to thank Isa for the idea of combining mushrooms and sauerkraut. It's in one of her tester recipes for pierogies and I really liked the combo.

Given the kind of salty ingredients, you might not want to use the celery salt, but we really liked the addition. This stew is complex and flavorful, yet not super heavy. Hope you like it if you try it!