Creamy Bratwurst Stew

Ingredients:

• 1-3/4 lbs. potatoes (about 4), peeled and cubed
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 lbs. uncooked fresh bratwurst (about 6 links)
• 1 cup chicken broth
• 1 tsp. salt
• 1 tsp. dried basil
• 1/2 tsp. pepper
• 2 cups half-and-half cream
• 1 tbsp. cornstarch
• 3 tbsp. cold water
• Shredded Swiss cheese to garnish

Directions:

1. Put first 4 ingredients into a 5-quart slow cooker, toss to combine. Top with bratwurst. Mix broth and seasonings and pour over top.
2. Cook covered on LOW until sausages are cooked through and veggies are tender, about 6-7 hours; stir in cream.
3. Mix cornstarch and water; stir into stew. Cook covered on HIGH until thickened, about 30 minutes.
4. Garnish with shredded Swiss cheese.

Submitted by Jan Luepke

Cowboy Stew (Slow Cooker)

Ingredients:

• 1-1/4 lbs. beef stew meat
• 4 unpeeled potatoes, cut into 1 inch pieces
• 1/2 cup onion, chopped
• Salt and pepper to taste
• 1 (28 oz.) can baked beans in BBQ sauce

Directions:

1. Mix beef, potatoes, onion, and salt and pepper in slow cooker. Spread beans over beef mixture. Cover and cook on LOW heat for 8-10 hours or until beef is tender.

Submitted by Jan Luepke

Hearty Chicken and Rosemary Stew

Ingredients:

• 1 lb. Yukon gold potatoes
• 1 large onion
• 3 medium carrots, peeled
• 8 oz. whole mushrooms
• 2 lbs. boneless, skinless chicken thighs
• 1 tbsp. finely chopped fresh rosemary leaves
• 3 garlic cloves, pressed
• 1-1/2 tsp. salt
• 1/2 tsp. coarsely ground black pepper
• 1 (14.5 oz.) can chicken broth
• 1/2 cup dry white wine
• 1/4 cup tomato paste
• 2 tbsp. cornstarch 1 lemon
• 1/2 cup chopped fresh parsley (optional)

Directions:

1.  Preheat oven to 375℉. Cut potatoes into chunks and dice onion. Cut carrots diagonally into 1/2 inch slices. Cut mushrooms into quarters. Cut chicken into 1 inch pieces. Combine potatoes, onion, carrots, mushrooms, chicken, rosemary, pressed garlic, salt, and black pepper in a mixing bowl. Mix together. Set aside.
2. Whisk together broth, wine, tomato paste and cornstarch in a bowl until cornstarch is dissolved. Pour into mixing bowl; mix well. Pour chicken mixture into deep covered baker. Bake, covered, 1 1/2 to 2 hours or until potatoes are tender, stirring after 45 minutes.
3. Meanwhile, zest lemon using a zester to measure 1 tsp. Remove baker from oven. Stir in zest and chopped parsley, if desired. Let stand, covered, 10 minutes or until stew is thickened.

Servings: 8

Submitted by Sue Stoecker from Dinner in Your Deep Covered Baker by The Pampered Chef