Sausage Stew



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.