1 pound lean ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon chopped fresh ginger root
2 teaspoons red pepper flakes
salt to taste
ground black pepper to taste
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried sage
1 teaspoon dried marjoram
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
2 tablespoons water
2 tablespoons all-purpose flour
In a large stockpot, brown the ground beef in olive oil. Drain off grease and set aside.
In a large skillet, saute the onion, garlic, ginger, red pepper flakes, salt and pepper in 2 tablespoons vegetable oil. Cook over medium heat, stirring occasionally, until onion is translucent and flavors are well blended.
Stir the sausage, thyme, sage, marjoram, Worcestershire sauce, oil and water into the skillet. Cook until evenly coated, stirring occasionally.
Pour the mixture into the stockpot, adding enough water to just cover. Cook gently, stirring frequently, until potatoes are tender, about 15 minutes. Drain off liquid, add the flour and season with salt and pepper. Cover, reduce heat to medium low, and simmer for 30 minutes.