Sheboygan Beer And Brat Stew

• 6 johnsonville stadium bratwursts
• 16 ounces beer (I use Budweiser.)
• 8 baby red potatoes
• 1 beef bouillon cube (or use packet from a package of beef ramon noodles)
• water
• 10 1/2 ounces cream of onion soup
• 8 ounces shredded sharp cheddar cheese
• pepper

1. Slice brats into bite-size pieces and place in a kettle.
2. Pour beer over brats and place in refrigerator to marinate for at least 3 hours.
3. Cut potatoes into bite-size pieces and place inside slow cooker.
4. Add just enough water to cover potatoes.
5. Stir in beef seasoning packet.
6. Stir in Cream of Onion soup.
7. Cook until potatoes are tender. (This will take around 3 hours at the low setting.) Be sure to stir occasionally.
8. When potatoes are tender, heat brats in beer to a rolling boil.
9. Boil for 3 minutes while stirring.
10. Pour about 3/4 cup of boiled beer into potato mixture. (This doesn't need to be measured nor exact. Add to gain the consistency that you desire.).
11. Drain remaining beer from kettle and brown bratwurst pieces.
12. Add cheese to potato mixture.
13. Add browned brats to potato mixture.
14. Add pepper to taste.
15. Stir well and serve.

bratwursts, potatoes, ramon noodles, water, cream of onion soup, cheddar cheese, pepper

Taken from www.food.com/recipe/sheboygan-beer-and-brat-stew-134005 (may not work)