Ingredients
1-1/2 pounds Italian sausage links, cut into 1-inch pieces3 cups water4 medium potatoes, peeled and cut into chunks2 medium carrots, cut into chunks2 celery ribs, cut into chunks2 small onions, cut into wedges1/4 cup Worcestershire sauce1 teaspoon dried oregano1/2 teaspoon each dried basil, thyme and rosemary, crushed1 bay leafSalt and pepper to taste3/4 cup ketchup1/2 large green or sweet red pepper, cut into chunks1 tablespoon minced fresh parsley1 tablespoon cornstarch1 tablespoon cold water
Preparation
In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender.
Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf.
Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
