In Dutch oven, combine first eight ingredients. Simmer until vegetables are tender. Season to taste.
In small bowl, combine water and cornstarch; add to stew.
Bring to boil, cook and stir 1 to 2 minutes or until thickened. Serve.
All materials are courtesy of Johnsonville. Find more recipes like these at www.johnsonville.com
Published in the November 30, 2005 issue of Farm World.