bratwurst stew
This is one of our family favorites, especially in the Autumn months around October. Super easy and so yummy it just hits the spot!
prep time
cook time
method
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yield
Ingredients
- 4 medium potatoes, cubed
- 2 medium carrots, chopped
- 2 - celery stalks, chopped
- 1 cup chopped onion
- 1 - green bell pepper, chopped
- 2 pounds stadium bratwurst links, sliced
- 1/2 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 2 cups half and half
- 3 teaspoons cornstarch
- 3 teaspoons water
How To Make bratwurst stew
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Step 1In a slow-cooker, combine the potatoes, carrots, celery, onion and green pepper. Top with the 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.
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Step 2Stir in cream. Combine cornstarch and water until smooth; stir into stew. Cover and cook on HIGH for 30 minutes or until gravy has thickened.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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