Stews recipes

Arizona Turkey Stew

Course : Stews
Serves: 4

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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 / Directions:

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.

Arizona Turkey Stew

Ingredients:

Preparation / Directions:

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