☐ 1-1/2 pounds Italian sausage links, cut into 1-inch pieces
☐ 3 cups water
☐ 4 medium potatoes, peeled and cut into chunks
☐ 2 medium carrots, cut into chunks
☐ 2 celery ribs, cut into chunks
☐ 2 small onions, cut into wedges
☐ 1/4 cup Worcestershire sauce
☐ 1 teaspoon dried oregano
☐ 1/2 teaspoon each dried basil, thyme and rosemary, crushed
☐ 1 bay leaf
☐ Salt and pepper to taste
☐ 3/4 cup ketchup
☐ 1/2 large green or sweet red pepper, cut into chunks
☐ 1 tablespoon minced fresh parsley
☐ 1 tablespoon cornstarch
☐ 1 tablespoon cold water
PREPARATION
1. In a Dutch oven, over medium heat, brown sausage; drain.
2. 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.
3. Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf.
4. Combine cornstarch and cold water until smooth; gradually stir into stew.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
