6 sausages (English links), chopped into 1/2" chunks
1 tablespoon butter (can be substituted with olive oil for a healthier alternative)
1 brown onion, finely chopped
5 large washed potatoes
2 carrots, peeled
1 x 400g (14oz) can diced tomatoes (or 2 cups freshly chopped tomatoes)
3 cups hot water
3 tablespoons roast meat gravy powder
1 1/2 teaspoons beef stock powder
2 tablespoons plain flour
1/2 cup water, extra
Fry sausage pieces until browned and cooked through, stirring occasionally to prevent burning. Meanwhile, melt butter/heat oil in large stew pan. Add onion and cook over low heat while chopping potatoes and carrots into medium-sized pieces. Add vegetables and water to pan, cook stirring over medium-high heat until boiling.
When boiling, add gravy powder, stock powder and stir immediately to prevent lumping. Cover pan and allow to simmer over medium heat for 10-15 minutes or until vegetables are starting to get tender.
Put flour and extra water in a lidded jar and shake well to combine. Add flour water (thickener) to the stew pan and stir thoroughly until stew thickens. Allow to simmer for a few minutes extra until vegetables reach desired tenderness.
Serve hot. Makes 5 servings.
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