Step 1: Brown the Bratwurst

1. Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Brown Sausages: Add the bratwurst sausages and cook until browned on all sides, about 5-7 minutes. Remove the sausages from the pot and set aside.

Step 2: Sauté the Vegetables

1. Sauté Onions and Garlic: In the same pot, add the diced onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
2. Add Carrots and Bell Pepper: Add the sliced carrots and diced bell pepper, and cook for another 3-5 minutes until the vegetables start to soften.

Step 3: Build the Stew

1. Add Potatoes: Stir in the diced potatoes and mix well with the vegetables.
2. Add Beer and Broth: Pour in the beer and chicken or vegetable broth. Stir in the Dijon mustard, dried thyme, smoked paprika, and season with salt and pepper.
3. Return Sausages: Slice the browned bratwurst into bite-sized pieces and return them to the pot.

Step 4: Simmer

1. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the vegetables are tender and the flavors meld together.

Step 5: Serve

1. Garnish: Serve the stew hot, garnished with fresh parsley if desired. This dish pairs well with crusty bread or over mashed potatoes.