Colorful Fall Harvest Stew
Servings
6
Colorful Fall Harvest Stew
Served with crusty rolls or warm breadsticks, this hearty stew is chock full of flavor!
Ingredients
-
1
package
(14 ounces) JOHNSONVILLE® Beef Brats, cut into 1-inch pieces
-
1 1/2
pounds
red potatoes, cubed
-
3
medium
carrots, peeled and cut into 1/2-inch slices
-
1
large
onion, thickly sliced
-
2
celery ribs, cut into 1-inch pieces
-
2
medium
tomatoes, cut into wedges
-
4
cups
beef stock or broth
-
1/4
cup
stone ground mustard
-
1/2
cup
water
-
1/4
cup
cornstarch
-
salt and pepper to taste
Directions
In a Dutch oven, combine the first eight ingredients.
Simmer until vegetables are tender.
Season to taste.
In a small bowl, combine water and cornstarch; add to stew.
Bring to a boil, cook and stir for 1 to 2 minutes or until thickened.
Serve.
