This turkey stew with vegetables It resurrects the dead, as we say at home. It is an ideal stew at this time of year when you fancy a nice hot dish when you get home. In addition, it is very easy to make and relatively quick; it won't take you 10 minutes, but it won't take you much more than 30 minutes either.
The ingredients of this stew are also simple and easily interchangeable. In fact, the idea of this stew is to use and give an outlet to those vegetables you have in the fridgeIn my case they have been onion, pepper, broccoli and carrot, but you could use green beans, cauliflower or artichokes to name a few.
I didn't want to miss the opportunity to add mushrooms, as I think they add another texture and make the stew more interesting. All the ingredients mentioned make this dish a very tasty stew (and healthy) and that sauce, which also has some other ingredient, is perfect for dipping bread. Will you dare to cook it?
The recipe
- 4 tablespoons of oil
- 400 g. of turkey tacos
- 1 chopped onion
- 1 green bell pepper, chopped
- Carrots 2
- 200 g. mushroom
- ½ broccoli
- 1 teaspoon double concentrated tomato
- Chicken broth or water
- 1 teaspoon soy sauce
- We heat the oil in a saucepan and We brown the turkey tacos. Once done, we remove them.
- In the same oil Now we fry the onion and the pepper chopped for 8 minutes.
- Meanwhile, peel and cut the carrot into slices to add to the casserole.
- We also add the mushrooms and cook for 4 more minutes.
- Next, we return the turkey to the casserole and add the concentrated tomato.
- We pour chicken broth or water until almost covering the turkey tacos and cook for 5 minutes over medium-low heat without stopping the boil.
- Then Add the broccoli florets and cook for 10 minutes. more or until the turkey is done.
- To finish add the soy sauce and stir to integrate it before removing the pan from the heat.
- We serve the turkey stew with vegetables and mushrooms hot.