Shepherds Stew

Shepherds Stew 1 pound sweet or hot Italian sausage, sliced 1 large onion, chopped 2 carrots, peeled and sliced 6 potatoes, peeled and diced 1 cup sliced celery, including leaves 2 cans (16 ounces each) 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 teaspoon dried thyme 1/4 teaspoon pepper juice of 1/2 lemon (optional) salt to taste If you prefer, you may also add additional ground beef or pork for a heartier texture. Cook the meat with the sausage if using. 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