Ingredients for Creamy Bratwurst Stew
- 2 lbs potatoes, peeled and chopped into 1-inch cubes
- 1 cup carrots, chopped into 1/2-inch pieces
- Celery Ribs
- 1 medium onion, chopped into 1/2-inch pieces
- 1 green bell pepper, diced
- Bratwursts
- Chicken Broth
- 1 teaspoon salt
- Dried Basil
- 1/2 teaspoon black pepper
- Half And Half Cream
- 2 tablespoons cornstarch
- Cold Water
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How to Make Creamy Bratwurst Stew
- Peel and chop 2 lbs potatoes into 1-inch cubes.
- Chop 1 cup carrots, 1 cup celery, and 1 medium onion into 1/2-inch pieces. Dice 1 green bell pepper.
- In a 5-quart slow cooker, combine the potatoes, carrots, celery, onion, and green pepper.
- Top with 1 lb bratwurst, sliced into 1/4-inch thick rounds.
- In a bowl, whisk together 4 cups beef broth, 1 teaspoon salt, 1 teaspoon dried basil, and 1/2 teaspoon black pepper.
- Pour the broth mixture over the vegetables and bratwurst.
- Cover and cook on low for 7 hours, or until the vegetables are tender and the sausage is no longer pink.
- Stir in 1 cup heavy cream.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth.
- Stir the cornstarch slurry into the stew.
- Cover and cook on high for 30 minutes, or until the gravy has thickened to your desired consistency.
Nutrition Information (Approximate per serving)
Sodium
135 g
Sugar
11g
Fat
192g
Carbs
12g
