Cheese Brat Stew
Indulge in a bowl of hearty comfort with this warm and creamy Cheese Brat Stew, a one-pot wonder that's perfect for chilly nights. Loaded with juicy bratwurst, tender potatoes, and a medley of fresh vegetables like carrots, celery, and onion, this stew is simmered to perfection in a flavorful chicken broth base. The addition of rich heavy cream and sharp cheddar cheese creates an irresistibly velvety texture, while a hint of thyme and paprika adds depth to every spoonful. Ready in just under an hour, this savory stew is as easy to make as it is satisfying. Serve it hot, garnished with fresh parsley, alongside crusty bread for a comforting meal the whole family will adore. Perfect for cozy dinners or gatherings, this dish delivers on flavor and heartiness in every bite!
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Recipe Information
Ingredients
- 4 pieces bratwurst sausages
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 medium russet potatoes, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil.
Slice the bratwurst sausages into bite-sized pieces. Add them to the pot and cook until browned on all sides, about 5-7 minutes. Remove the sausages from the pot and set aside.
In the same pot, add the diced onion. Sauté for 3-4 minutes until translucent.
Add the minced garlic and sauté for another 1 minute until fragrant.
Stir in the sliced carrots and celery. Cook for 5 minutes, stirring occasionally, to soften the vegetables slightly.
Add the diced potatoes and pour in the chicken broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are tender.
Return the cooked bratwurst to the pot. Stir in the heavy cream, shredded cheddar cheese, dried thyme, paprika, salt, and black pepper. Mix until the cheese is melted and the stew is creamy.
Simmer for an additional 5 minutes to allow the flavors to meld together, stirring occasionally.
Taste and adjust seasonings if needed.
Ladle the Cheese Brat Stew into bowls and garnish with chopped fresh parsley, if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.0 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 334 mg | 26% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
