Creamy Bratwurst Stew Recipe
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."
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 cup chopped onion
- 3 tablespoons cornstarch
- 1/2 teaspoon pepper
- 1/2 cup chicken broth
- 3 tablespoons cold water
- 2 cups half-and-half cream
- 2 medium carrots chopped
- 2 celery ribs chopped
- 3/4 cup chopped green pepper
- 4 medium potatoes cubed
- 2 pounds fresh bratwurst links cut into 1-inch slices
- Carbohydrate 8.32191657085363 g
- Cholesterol 79.7000000187668 mg
- Fat 18.549876263863 g
- Fiber 1.23201759937765 g
- Protein 16.6110908069775 g
- Saturated Fat 7.62651189306085 g
- Serving Size 1 1 serving (316g)
- Sodium 98.4260352777522 mg
- Sugar 7.08989897147599 g
- Trans Fat 1.36295146665218 g
- Calories 268 calories
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 bratwurst are no longer pink 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. Originally published as Creamy Bratwurst Stew in Quick Cooking January/February 2005, p41 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. Print Add to Recipe Box Email a Friend
