Italian Sausage Stew
Verified by stevemur
|1 1/2 poundItalian Sausage links; cut into 1 inch pieces|
|4 mediumPotatoes; peeled and cut into chunks|
|2 mediumCarrots; cut into chunks|
|2 ribsCelery; cut into chunks|
|2 smallOnions; cut into wedges|
|1/4 cupWorcestershire Sauce|
|1 teaspoonDried Oregano|
|1/2 teaspoonDried basil; crushed|
|1/2 teaspoonThyme; crushed|
|1/2 teaspoonRosemary; crushed|
|1 eaBay leaf|
|salt and pepper; to taste|
|1/2 largeGreen or sweet red pepper; cut into chunks|
|1 tablespoonParsley; minced and fresh|
|1 tablespoonWater; cold|
Italian Sausage Stew Preparation
In a soup kettle or Dutch oven over medium heat, brown sausage; drain. Add water, potatoes, carrots, celery, onions, Worchestershire 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.
Add the ketchup, green/red pepper and parsley. Cook 12-15 minutes longer or until pepper is tender. Discard bay leaf.
Combine cornstarch and cold water until smooth. Stir into stew. Bring to a boil and stir for 2 minutes or until thickened.
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