Bratwurst Stew
Submitted by wdanieloffroad
Hearty bratwurst stew with potatoes, green beans, and a creamy cream-of-mushroom base finished with melted cheddar. A quick one-pot supper for cool fall evenings.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minWhen the first cold snap hits, this is the pot to reach for. Browned bratwurst gives the stew its savory, slightly smoky base, and that first sear builds flavor you cannot fake.
From there it comes together fast: potatoes, onion, and a can of cream of mushroom soup loosened with milk simmer into a creamy base, no fussy roux required. Canned green beans go in near the end, then a generous handful of cheddar melts through to pull it all together.
It is a one-pot, weeknight kind of hearty, and Polish sausage works just as well if that is what you have on hand.
Kitchen Tips
- Brown the brats well; those caramelized bits are the backbone of the stew’s flavor.
- Stir the cheddar in at the very end over low heat so it melts smooth instead of turning grainy.
- If you use precooked or canned potatoes, add them later so they do not fall apart.
- A spoonful of chopped pimento adds a welcome pop of color.
Variations
- Use Polish sausage or kielbasa instead of bratwurst, and skip the shortening since they are richer.
- Swap cream of celery soup for the mushroom, or stir in a little Dijon.
- Add corn or sliced carrots for more vegetables.
Ingredients
Directions
Cut brats into ½ inch pieces.
Brown in melted shortening in large skillet or Dutch oven.
When nicely browned, add potatoes, onion, undiluted soup and milk. Mix well.
Cover and cook over low heat for about 30 minutes or until potatoes are done.
Before removing from heat, add drained green beans and cheese.
Bring just to a boil and let simmer until beans are heated and the cheese is nicely melted and blended into the stew. (You may use polish sausage instead of brats, in which case, no shortening is needed for browning.)
Chopped pimento adds color to the stew and is good with either choice of meat.
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