Turkey Stew with Vegetables
Turkey chunks slow-stewed with carrots, peas and potatoes in a mild sauce. A complete, light dish that's perfect for lunch boxes.
- Total
- 65 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- turkey breast1.5 lb
- onion1
- garlic clove2
- carrot2
- potato1.25 lb
- pea5.25 oz
- crushed tomato7 oz
- white wine3.5 fl oz
- chicken broth2 cup
- bay leaf1
- sweet paprika1 tsp
- olive oil3 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Cut the turkey breast into medium chunks and season with some of the salt and black pepper.
- 2
Heat the olive oil in a casserole over high heat and brown the turkey on all sides for 4-5 minutes. Remove and set aside.
- 3
Lower the heat and sauté the chopped onion and garlic in the same casserole for 6-7 minutes, until soft.
- 4
Add the peeled, sliced carrot and cook 3 minutes. Add the sweet paprika, stir a few seconds and pour in the crushed tomatoes. Cook 5 minutes.
- 5
Return the turkey, pour in the white wine and let the alcohol cook off for 2 minutes.
- 6
Add the chicken stock and bay leaf, cover and simmer gently for 15 minutes.
- 7
Add the peeled potato snapped into chunks and the peas. Cook 15-20 more minutes, until the potato is tender.
- 8
Adjust the salt and let it rest 5 minutes before serving. If freezing, the potato gets a bit floury, but it's still delicious.
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