Yield: 6 servings
This hearty recipe for Shepherd's Stew is quick and easy to prepare -- and very good, too. For a thicker texture, add more meat.
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.
In this issue: Thoreau's Maine
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