Arizona Turkey Stew
Grrrrrgh!
Course : Stews
From: HungryMonster.com
Serves: 4
 

Ingredients:

5 medium carrots -- cut into 1/2 inch thick slices
8 small red potatoes -- cut into 1/2 inch thick slices
1 1/2 cups frozen peas
1 large onion -- cut into 1/2 inch piece
8 ounces sliced fresh mushrooms
3 tablespoons olive oil or Canola oil
1 package Lawrys chili spice
1 pound chicken thighs without skin -- boneless
2 cups beef broth
2 teaspoons garlic powder
1 can tomato sauce -- (8 ounces)
3 tablespoons all-purpose flour
 

Preparation:

In Dutch oven, saut‚ carrots and onion in oil until tender. Stir in turkey strips and garlic powder; cook 3 minutes or until turkey is brown. Stir in flour. Stir in remaining ingredients. Bring mixture to a boil; reduce heat. Cover; simmer 40-45 minutes until potatoes are tender. Let stand 5 minutes before serving. Perfect served with a crisp green salad. Oven Directions: In large skillet, saut‚ carrots and onion in oil until tender. Stir in turkey strips and garlic powder; cook 3 minutes or until turkey is just browned. Stir in flour. Pour mixture into 3-quart casserole dish. Stir in remaining ingredients. Bake covered in 450(F. oven 40-45 minutes or until potatoes are tender. Let stand 5 minutes before serving.