24 ounces mini gold potatoes
1 (1-pound) bag coleslaw
1 (1-pound) bag carrot chips
1 quart reduced-sodium chicken broth
4 cups beer
¼ cup Archer Farms® Brew Masters Mustard, plus more for serving
2 (1-pound) packages Archer Farms® Beer Bratwurst
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. 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. Using a slotted spoon, transfer the bratwurst to the vegetable mixture; discard the beer mixture. Divide the stew among dishes and serve with mustard.
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