Directions

1. In large soup pot, heat oil over medium heat.
2. Add bratwurst and cook, covered, until browned and cooked through. Cut into 1-inch pieces.
3. Return bratwurst to pot; add potatoes, celery, carrots, onion, tomatoes, chicken broth, bay leaf and sage. Simmer over low heat, covered, about 30 minutes or until vegetables are tender.
4. In small bowl, whisk together water, mustard, cornstarch and a dash of Worcestershire sauce. Stir into stew; simmer about 2 minutes or until thickened. Add herb garnish, if desired.