Shelly's Recipe

SHEPHERDS STEW

Category: Stews

1 lb sweet or hot Italian sausage, sliced
1 large onion, chopped
6 potatoes, peeled and diced
1 cup sliced celery, including leaves
2 (16 oz) cans whole tomatoes
1/4 cup chopped fresh parsley
1-1/2 cups beef broth or stock (or 2 beef bouillon cubes dissolved in 1-1/3 cups water)
1 bay leaf
1/2 tsp dried thyme
1/4 tsp pepper
Juice of 1/2 lemon (optional)
Salt to taste

In a large saucepan or nonreactive Dutch oven, brown the sausage over medium heat. Add the onion and saute until transparent, about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for 45 to 60 minutes, or until the potatoes are tender. Remove the bay leaf before serving. Serve hot. Serves 6