Creamy Bratwurst Stew
Warm up with a bowl of hearty and indulgent Creamy Bratwurst Stew, a comforting dish that combines the smoky, savory flavors of bratwurst sausages with tender vegetables and a luscious, velvety broth. This one-pot recipe features a blend of diced russet potatoes, sweet carrots, and fragrant garlic simmered in a creamy chicken broth infused with Dijon mustard and dried thyme for an added depth of flavor. Perfect for cozy weeknight dinners, this stew is quick to prepare—with just 20 minutes of prep time—and is ready to satisfy in under an hour. Garnished with fresh parsley, it pairs wonderfully with crusty bread for dipping or a crisp green salad on the side. Whether you're feeding the family or entertaining guests, this Creamy Bratwurst Stew is sure to impress with its rich, homemade taste and comforting appeal.
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Recipe Information
Ingredients
- 4 links bratwurst sausages
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 medium (sliced) carrots
- 3 medium (diced) russet potatoes
- 3 (minced) garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Begin by slicing the bratwurst sausages into bite-sized pieces. In a large pot or Dutch oven, heat 1 tablespoon of the butter over medium heat. Add the bratwurst pieces and cook until browned on all sides, about 5 minutes. Remove them from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of butter. Sauté the diced onion, sliced carrots, and minced garlic for 3-4 minutes until the vegetables soften and become fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1-2 minutes to remove the raw taste.
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes, thyme, salt, and pepper. Cover the pot and let the stew simmer for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, reduce the heat to low. Stir in the heavy cream, Dijon mustard, and the reserved bratwurst pieces. Let the stew cook for an additional 5 minutes to warm through and thicken slightly.
Taste and adjust seasonings as needed. If the stew is too thick for your liking, add a splash of chicken broth to thin it out.
Serve the Creamy Bratwurst Stew hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1859 mg | 81% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1257 mg | 27% | |
*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.
