CREAMY BRATWURST STEW

4 medium potatoes, cubed
2 medium carrots, coarsely chopped
2 celery ribs, chopped
1 cup chopped onion
¾ cup chopped green pepper
2 pounds fresh bratwurst, cut into 1-inch slices
½ cup chicken broth
1 tsp. salt
1 tsp. dried basil
½ tsp. pepper
2 cups half and half
3 Tbsp. cornstarch
3 tsp. cold water

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.

Stir in the cream. Combine the cornstarch and water until smooth; stir into the stew. Cover and cook on high for 30 minutes or until the gravy is thickened.