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 pounds fresh bratwurst links, 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

Method

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.