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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 8 |
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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 lbs fresh bratwursts, 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 |
Directions:
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.
2. 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.
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