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Creamy Bratwurst Stew

 Creamy Bratwurst Stew
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."
8 ServingsPrep: 20 min. Cook: 6-1/2 hours

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 Johnsonville® Original Bratwurst, 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
  • 3 tablespoons cold water

Directions

  • 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 6-7
  • hours or until a thermometer reads 160° and vegetables are
  • tender.
  • Stir in cream. Combine cornstarch and water until smooth; stir into
  • stew. Cover and cook on high for 30 minutes or until thickened.
  • Yield: 8 servings.

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Creamy Bratwurst Stew (continued)

Nutritional Facts: 1 serving (1 cup) equals 516 calories, 36 g fat (15 g saturated fat), 98 mg cholesterol, 1,032 mg sodium, 26 g carbohydrate, 2 g fiber, 20 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.