OpinionTurkey stew, a delicious recipe to incorporate the menu...

Turkey stew, a delicious recipe to incorporate the menu of the week


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Nothing more comforting than a stew for the winter and richer with the flavor of grandma’s roast. I share this extraordinary recipe for turkey stew that also serves to vary our menu a bit. Perfect for a family weekend.


  • 1k turkey stew
  • 2 medium white onions
  • 4 garlic cloves
  • 2 tomatoes
  • 2 bay leaves
  • 2 carrots
  • 1 tablespoon rosemary
  • 3 tablespoons of apple cider vinegar or whatever they have.
  • 2 tablespoons of soy sauce
  • 2 or 3 tablespoons of vegetable oil
  • 2 tablespoons of ají amarillo paste
  • 2.5 to 3 cups of cooking water
  • Salt
  • freshly ground black pepper
  • 1 teaspoon cold butter (optional)


Season the turkey and seal it in a thick-bottomed pot. Then, add the vinegar to lift the flavors of the pot, remove the turkey and reserve. In the same pot, cook the onion with a little vegetable oil, roughly cut into four. Then add salt to make it sweat and lower the heat to medium high. Add the garlic, tomato, bay leaf and cook for a few minutes. Then add the yellow pepper and cook for a few more minutes. Then add the vinegar, the soy sauce, the rosemary, the turkey, two cups of water and the carrots (cut large).

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Raise the heat until it reaches boiling temperature, then lower the heat to medium and cook for approximately 1 hour to 1 hour and 15 minutes, covered. (You can add the carrot 20 minutes before the stew is ready, so that it is firmer. Add a little more water if necessary). Remove the turkey and carrot and strain the sauce, crushing with the help of a ladle, to get all the juices and flavors out. Return everything to the pot and heat. Off the heat, add a teaspoon of cold butter to give the dish body and shine. Serve and enjoy accompanied by cassava or a delicious gardener rice and a salad or vegetable garnish.

PS: in this same way we prepare the roast at home, but we cook it for a couple of hours and we add water little by little each time it is required.

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For more recipes like this follow me every Monday at Provecho.

Let me know if you make it ❤️!

Much love,

Colette Olaechea

Source: Elcomercio

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