Search Site   
Patio Picnic on a Paper Plate
BALCMT Sandwich
Baked Pita Crisps
Honolulu Cheese Steak Sliders
Smoked Bacon Pork Alfredo
Easter Chilled Peanut Butter Pie
Squealers Smoked Turkey
Squealers Pulled Pork
BBQ Nachos Deluxe
Thumbprint Butter Cookies
Spiced Honey & Black Pepper-Glazed Ham
Colorful Harvest Stew

1 package (16 oz.) Johnsonville Smoked Bratwurst, cut into 1-inch pieces
1 1/2 lbs. 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 c. beef stock or broth
1/4 c. stone-ground mustard
Salt and pepper to taste
1/2 c. cold water
1/4 c. cornstarch

In Dutch oven, combine first eight ingredients. Simmer until vegetables are tender. Season to taste.

In small bowl, combine water and cornstarch; add to stew.

Bring to boil, cook and stir 1 to 2 minutes or until thickened. Serve.

All materials are courtesy of Johnsonville. Find more recipes like these at

Published in the November 30, 2005 issue of Farm World.