Turkey stew

Method5 steps · about 1 hr 30 min

1. 1

   Step 1: Warm the measured meat broth (350 g). Peel and dice the carrot (1) and white onion (1). Tie the thyme (3 sprig) and rosemary (3 sprig) sprigs together with kitchen twine. Cut the turkey breast (1200 g) into regular chunks about 2 cm thick.

   Uses 1200 g turkey breast · 1 white onion · 1 carrot · 350 g meat broth · 3 sprig rosemary · 3 sprig thyme

2. 2

   Step 2: Heat the measured olive oil (10 g) in a saucepan. Add the prepared diced carrot and onion and sauté over medium-high heat for about 5 minutes, stirring often. Add the prepared turkey cubes and brown for about 2 minutes. Sprinkle in the flour and toast for another 2–3 minutes, stirring frequently.

   Sauté diced onion and carrot · 5 minUses 70 g type 00 flour · 10 g extra virgin olive oil · one peeled white onion and carrot diced for soffritto · 1200 g turkey cut into regular 2 cm chunks

3. 3

   Step 3: Pour the tomato passata (350 g) and prepared warm broth into the browned turkey mixture. Season with salt and pepper.

   Uses 350 g tomato passata · Fine salt to taste · Black pepper to taste · 350 g ready-made meat broth warmed · turkey browned in oil with onion carrot and 70 g flour toasted

4. 4

   Step 4: Add the prepared tied herb bundle. Cover and simmer gently over low heat for 40 minutes. Meanwhile, peel the potatoes (600 g) and cut into regular cubes about 1.3 cm thick.

   Simmer Turkey Stew · 40 minUses 600 g potatoes · three sprigs each rosemary and thyme tied with twine · browned floured turkey vegetables with 350 g passata 350 g broth seasoning

5. 5

   Step 5: Add the prepared potato cubes to the stew that has simmered for 40 minutes. Cover and simmer for another 20 minutes, until the potatoes are tender and turkey is cooked through. Turn off the heat, remove the herb bundle and serve.

   Cook with Potatoes · 20 minUses 600 g potatoes peeled cut into 1.3 cm cubes · covered stew with aromatic bundle simmered 40 minutes