Hearty potato stew just the ticket for Alaska winter

The Alaska winter is long. Fortunately for potato lovers, the supply of locally grown spuds can keep even the most fussy palates from getting bored.

This recipe for Alaska Potato Brew Stew is from the Winter 2024 issue of Edible Alaska. Devised by Nicole Pearce, it pays delicious homage to the noble tuber by including as many different potato varieties as are available and blends them into a hearty and satisfying mouthful enhanced by the addition of local beer.

A quick glance at the inventory of Bushes Bunches, the go-to farmstand for local produce, reveals nine different varieties available. The longtime Valley landmark located just outside Palmer on the Old Glenn Highway even has a weekly “Tater Tuesday” promo that features half-price potatoes all day every Tuesday.

Among that inventory are classic locally grown varieties like Yukon Gold, German Butterballs, and the Bush family’s own Peanut Potatoes. But it also includes purple- and red-skinned varieties that Edible Alaska cautions against using in the body of the soup because it will change the color.

Instead, the recipe calls for roasting any colored-skin varieties for garnishing the top of the soup with prior to serving. This adds texture and a broader flavor profile.

Also offering culinary versatility is the choice of beer. The recipe recommends Alcan Amber, from Susitna Brewing in Big Lake, or Alaska 8 Star Lager from 49th State Brewing in Anchorage. The key here, according to the Edible Alaska recipe, is finding the right balance of malty sweetness.

“Beer adds another layer of richness and depth to this soup,” the intro to the recipe states. “It enhances the natural flavors of the potatoes without overwhelming them. The beer helps deglaze the pan and lends a subtle, earthy note that brings the whole dish together.

While the suggested Anchorage-brewed beer can be found in stores in the Valley, choosing your favorite Mat-Su microbrew as a substitute is easy to do. Palmer Xtra Pale Ale, from Arkose Brewery in Palmer, would be a good substitute. So, too, would be Bleeding Heart Brewery’s Mass Appeal, an amber-inspired altbier.

The soup’s creator closes her summation of the recipe with the following: “This soup is incredibly hearty and perfect for a winter afternoon spent outdoors. If possible, make it a day ahead – the flavors deepen overnight, and the soup thickens to the point that it becomes a satisfying vehicle for topping like cheddar cheese, bacon, and/or green onions. It’s essentially a loaded baked potato in a bowl, made even better with the addition of local Alaska beer.”

SERVINGS: 6−8 SERVINGS

10 cups potatoes, as many different varieties as possible, peel on, chopped into rough ½-inch cubes

¼ cup plus 2 tablespoons neutral oil, divided

Salt and pepper, to taste

¼ cup all-purpose flour

1 medium onion, finely diced

2 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon dried thyme

¼ teaspoon dried sage

¼ teaspoon dried rosemary

¼ teaspoon tarragon

2 bay leaves

1 12-ounce or larger can amber ale

6 cups vegetable broth

TOPPINGS (OPTIONAL)

Roasted potatoes (instructions follow)

Cheddar cheese, shredded

Green onions, chopped

Bacon, cooked and crumbled

Preparation

Preheat your oven to 375° F.

In a large mixing bowl, combine 3 cups of the chopped potatoes (if you have red, purple, or blue-fleshed potatoes, use those here) with 2 tablespoons of oil. Season with a generous pinch each of salt and pepper. Spread the potatoes in a single layer on a sheet pan. Bake for 35 minutes, or longer if you prefer a crispier texture. Cool, and set aside to top the soup later.

In a large, 5-quart Dutch oven, heat the remaining ¼ cup of oil over medium-low heat. Add the flour and stir constantly until the mixture becomes a light brown caramel color.

Add the diced onion and stir for 5−7 minutes until it becomes translucent. Stir in the minced garlic and cook for 1 minute.

Add the smoked paprika, thyme, sage, rosemary, tarragon, and bay leaves. Stir to combine.

Add the remaining chopped potatoes, and stir to coat them with the flour mixture.

Slowly pour in the beer, stirring constantly until the flour is fully absorbed. Add the vegetable broth, stirring, to combine all ingredients.

Let the soup simmer on low for about 40 minutes, stirring occasionally, or until potatoes can be pierced easily with a fork.

Ladle the soup into bowls. Top with the reserved roasted potatoes and your choice of toppings.

FIND OUT MORE

https://ediblealaska.ediblecommunities.com/recipes/alaska-14-potato-brew-stew