Yes, it’s another crockpot meal. Sorry! But not really because this is delicious.
Unfortunately I don’t remember where I got this one, since it’s just a text printout in my binder. I know I made several changes to it and didn’t want to print out the original just to have scribbles and edits all over it, so if I do find it again I’ll be sure to link it.
Anyway, this Bratwurst Stew is one of my top favorite crockpot meals. I realize I say that about most of them, but honestly, I’m just really not that hard to please.
4 potatoes, peeled and cubed (large cubes, about 1″ each)
1 cup chopped baby carrots
1 small onion, chopped
1 package raw bratwurst links
1 can (14 oz) chicken broth
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
1 pint half-and-half
3 tablespoons cornstarch
3 tablespoons cold water
In order, place the cubed potatoes, cut carrots, and onion in a crockpot. Remove the raw bratwurst from their casings, and tear off chunks and place over the vegetables. Pour in the chicken stock, and sprinkle the salt, pepper and basil over top. Do not mix.
Cover and cook on low for 7 hours or until vegetables are tender and bratwurst is cooked through.
Stir in the half-and-half. Combine the cornstarch and water until smooth and stir into stew. Cover and cook on high for 30 minutes or until sauce is thickened.
Placing the ingredients in order lets the vegetables all cook until tender, and allows the bratwurst, which is not submerged in the liquid, to brown and not fall apart.
Once you add the half-and-half and mix everything around (make sure you separate the chunks of bratwurst), the seasonings will get into the rest of the stew, so don’t worry about them only being on the meat.
This makes six generous servings, and is delicious re-heated the next day.