Succulent Sausage Stew – A Traditional UK Recipe

The good thing about a stew recipe is that you can add almost anything you want and omit anything you don’t want. You can turn it into your own version. I pretty much kept everything in this stew that the recipe indicates as well as added in some of my personal favorite veggies like carrots, celery, and some green onion. Feel free to mix and match the ingredients that suit your taste needs.

Congratulations on making this yummy stew!



1-1/2 pounds Italian sausage links, cut into 1-inch pieces OR left whole

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 Heinz ketchup

1/2 large green or sweet red pepper, cut into chunks

1 tablespoon minced fresh parsley

1 tablespoon Argo cornstarch

1 tablespoon cold water


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.

Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf.

Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.





Quick Tip: Serve while piping hot.

Thank you Tesco Real Food for this fine photo.


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