Homemade Italian Sausage Stew

• 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

1. 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.
2. Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf.
3. Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

italian sausage links, water, potatoes, carrots, celery, onions, worcestershire sauce, oregano, basil, bay leaf, salt, ketchup, green, parsley, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/homemade-italian-sausage-stew/ (may not work)