Ingredients:

  • 2 Tbsp Unsalted Butter or Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and 1/2-inch dice
  • 2 Celery stalks, 1/2-inch dice
  • 4 large Garlic cloves, minced
  • 1 Tbsp Tomato Paste
  • 3 Tbsp All-Purpose Flour
  • 1/2 cup Dry Red Wine (Merlot or Pinot Noir, optional)
  • 4 cups Turkey or Chicken Stock (low sodium)
  • 1 tsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 2 small Bay Leaves
  • Salt and freshly ground Black Pepper, to taste
  • 2 large Yukon Gold Potatoes, peeled, 1-inch dice
  • 4 cups Cooked Turkey, shredded or cubed
  • 1/2 cup Frozen Peas (optional)
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Sauté Aromatics: Heat butter/oil in a Dutch oven over medium heat. Add onion, carrots, and celery. Sauté gently for 8–10 minutes until the vegetables soften significantly and the onions become translucent.
  2. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, allowing the paste to darken slightly and caramelise.
  3. Create the Roux: Sprinkle the flour over the vegetables. Cook and stir for 2 minutes to create a blonde roux and cook out the 'raw' flour taste.
  4. Deglaze (If using wine): Pour in the red wine, scraping up any browned bits from the bottom of the pot. Reduce heat and cook until the liquid has almost evaporated (about 2 minutes).
  5. Add Liquid and Seasoning: Pour in the warm stock, stirring continuously to incorporate the roux and prevent lumps. Add the Worcestershire sauce, dried thyme, bay leaves, salt, and pepper.
  6. Add Potatoes: Bring the stew to a gentle simmer. Add the diced potatoes.
  7. Cook Down: Reduce the heat to low, cover the pot partially, and simmer for 25–30 minutes, or until the potatoes are fork-tender. Stir occasionally.
  8. Add Turkey: Once the potatoes are soft, stir in the pre-cooked turkey pieces. Simmer for 5 minutes, just long enough to heat the turkey through.
  9. Adjust Consistency and Seasoning: Remove the bay leaves. Taste and adjust salt, pepper, or add a pinch of sugar. If too thick, add more stock.
  10. Final Touch: Stir in the frozen peas (if using) during the last 2 minutes. Serve the Turkey Stew immediately, garnished with fresh parsley.