Creamy Bratwurst Stew

By Bonne1

"A rich sauce coats this hearty combination of potatoes, carrots and bratwurst chunks. 'I adapted a baked stew recipe that appeared in a newspaper,' says Susan Holmes from Germantown, Wisconsin. 'This is so comforting on cold winter evenings.'"

Ingredients

• 4 medium potatoes, cubed
• 2 medium carrots, coarsely chopped
• 2 celery ribs, chopped
• 1 cup chopped onion
• 3/4 cup chopped green pepper
• 2 pounds fresh bratwurst links, cut into 1-inch slices
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 2 cups half-and-half cream
• 3 tablespoons cornstarch
• 1 tablespoon cold water

Details

Servings 8
Adapted from allrecipes.com

Preparation

Step 1

In a 5-qt. slow cooker, combine the potatoes; carrots, celery, onion and green pepper. Top with bratwurst slices. Combine the broth, salt, basil and pepper; pour over top. Cover and cook on low for 7 hours or until vegetables are tender and sausage is no longer pink.

Stir in cream. Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened.