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.