Ingredients
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1 1/2 lbs Italian sausage, casings removed,sliced into 1 inch pieces
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3 cups water
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4 medium potatoes, peeled and cut into chunks
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2 large carrots, cut into chunks
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2 stalks celery, cut into chunks
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1/4 cup Worcestershire sauce
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2 teaspoons dried oregano
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1 teaspoon dried basil
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 bay leaf
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salt and pepper
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3/4 cup ketchup
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1 tablespoon chopped fresh parsley
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1 tablespoon cornstarch
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1 tablespoon cold water
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2 small onions, cut into wedges
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1/2 large green bell pepper, cut into chunks
Instructions
- In a large Dutch oven, brown sausage over medium heat; drain.
- Add in water, potatoes, carrots, celery, onions, Worcestershire sauce, and seasonings.
- Bring mixture to a boil; lower heat; cover and simmer for 1 hour or until sausage is not pink and vegetables are tender.
- Add ketchup, green pepper, and parsley.
- Cook an additional 12-15 minutes or until pepper is tender.
- Throw out bay leaf.
- Mix together cornstarch and cold water; blend until smooth; stir into stew.
- Bring to a boil; cook and stir for 2 minutes or until thickened.