A hearty and comforting slow-cooked stew featuring bratwurst, vegetables, and a creamy cheddar base.
Slice the bratwurst into bite-sized pieces.
Chilling the bratwurst slightly before slicing can make it easier to cut evenly.
Peel and dice the potatoes into small cubes.
Uniformly sized cubes ensure even cooking.
Trim the ends of the green beans and cut them into halves.
Fresh green beans add a vibrant crunch to the stew.
Dice the red bell pepper into small pieces.
Removing the seeds and white membrane from the bell pepper enhances its sweetness.
Combine the bratwurst, potatoes, green beans, red bell pepper, cheddar cheese, cream of mushroom soup, and water in the slow cooker.
Layer the ingredients evenly for consistent cooking.
Cover the slow cooker and cook on medium heat for 3 hours, or until the potatoes are tender.
Stir occasionally to ensure even cooking and prevent sticking.
Serve the stew hot, garnished with a sprinkle of fresh parsley if desired.
Pair with crusty bread for a complete meal.
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