Italian Sausage Stew

This had a really good taste, but cooked too long so the veggies were mushy, not solid. I served over a bed of rice since it was so thick. I did not need to add the cornstarch, it was already thick.

6 Servings
Prep: 10 min. Cook: 1-1/2 hours

Ingredients:

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

Directions:

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 (1 hour seemed to be too long, the potatoes turned into mush. Pre-cook the sausage so you can cook only until veggies are tender.) or until sausage is no longer pink and vegetables are tender.

Add the ketchup, green pepper and parsley; cook 12-15 minutes longer

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