Turkey Breast Stew
This Turkey Breast Stew with Lots of Vegetables is a simple, nourishing one-pot dish brimming with tender turkey and a medley of colorful vegetables, perfect for a cozy and healthy meal. I hope you enjoy making and savoring this hearty, wholesome stew as much as I do. Happy cooking!
Equipment
- 1 deep dish
- 1 set of measuring cups and spoons
- 1 Sharp Knife
- 1 Cutting Board
Ingredients
- 1.3 pounds turkey breast sliced into medallions
- Salt and pepper to season
- 3 tablespoons oil
- 2 yellow onions finely chopped
- 2 cloves garlic minced
- 1/3 cup sparkling water
- 1 red bell pepper diced
- 1 carrot sliced into rounds
- 1/2 teaspoon sweet paprika
- 1 teaspoon salt
- Pepper to taste
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 1/4 cups water
- 5 ounces mushrooms sliced
Instructions
- Season the turkey medallions with salt and pepper.
- In a large skillet or pot, heat the oil over medium heat. Add onions and garlic, sauté for about 10 minutes, adding a few tablespoons of sparkling water occasionally to help the onions become translucent.
- Add the sliced carrot and diced bell pepper. Continue to sauté for another 10 minutes, occasionally adding club soda.
- Place the turkey in the skillet and stir. Let it cook for about 8 minutes without adding liquid, stirring occasionally.
- Add water, paprika, salt, a bit of pepper, bay leaf, and tomato paste. Reduce the heat to low and simmer for about 15 minutes.
- In the last 5-8 minutes of cooking, add the mushrooms, stir, and continue cooking until the mushrooms are tender.
- Serve with a side of your choice, like mashed potatoes, pasta, rice, or polenta.