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English-Style Turkey Stew with Roasted Potatoes Recipe

Name: English-Style Turkey Stew with Roasted Potatoes
Total time: 35 min
Yield: 2
Ingredients: 250 g Ground Turkey; 2 unit Garlic, cloves; 2 tbsp All-Purpose Flour; 300 g Yellow Potato; 2 tbsp Soy Sauce; 113 g Green Peas; 2 tbsp Tomato Sauce Base; 1 unit Chicken Broth Concentrate; 2 tbsp Unsalted Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1.33 tbsp Oil*; 113 g Mirepoix; 14 g Parsley and Thyme; 113 g Mushrooms

HelloFresh

Grab a woolly sweater and throw a log on the fire. It's time to get cozy with a classic turkey and potato countryside stew. Tonight's version is studded with green peas and we've even added mushrooms to make it extra hearty!

Ingredients

250 g Ground Turkey

2 unit Garlic, cloves

2 tbsp All-Purpose Flour

300 g Yellow Potato

2 tbsp Soy Sauce

113 g Green Peas

2 tbsp Tomato Sauce Base

1 unit Chicken Broth Concentrate

2 tbsp Unsalted Butter*

0.13 tsp Salt*

0.13 tsp Pepper*

1.33 tbsp Oil*

113 g Mirepoix

14 g Parsley and Thyme

113 g Mushrooms

Method

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast potatoes in the middle of the oven until golden-brown and tender, 25-28 min.

Meanwhile, quarter mushrooms. Roughly chop parsley. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop.

Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer turkey to a medium bowl. Carefully discard fat from the pot.

Add 2 tbsp butter (dbl for 4 ppl) to the same pot, then mirepoix, mushrooms, thyme and garlic. Cook, stirring occasionally, until mushrooms soften slightly, 3-4 min. Add soy sauce, tomato sauce base, turkey and any juices from the bowl. Stir to combine. Sprinkle flour over top. Cook, stirring often, until flour coats veggies and turkey, 1-2 min.

Add broth concentrate, peas and 1 1/2 cups water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high. Once boiling, reduce the heat to medium-low. Cook, stirring often, until stew thickens slightly, 4-6 min.

Add roasted potatoes to stew. Stir to combine. Divide stew between bowls. Sprinkle parsley over top.

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