CREAMY BRATWURST STEW

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, cut into 1-inch slices

1/2 cup chicken broth

1 tsp. salt

1 tsp. dried basil

1/2 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 half and half.  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.