TURKEY STEW

Turkey Stew

 

Ingredients:
4 oz. Turkey
Medium Onion
Potato
Garlic
Celery Stalk
Carrot
½ Tablespoon parsley
½ Tsp thyme
½ Tsp rosemary
salt and pepper to taste
1 Tablespoon flour or cornstarch to thicken
Chef Magic (Optional)
The cubed potato and ½ tsp salt were placed in the coffeepot and 10 cups water run through the coffeemaker. They were left on the hot plate for 30 minutes.

 The Garlic and Onions were prepared during this time and then they were sautéed in olive oil with the turkey steaks for 20 minute.

 Meanwhile the celery and carrots were prepared and added to the pot topped off by the potatoes and spices.

 About half hour later enough water to just cover the solids was added to the pot and the stew was allowed to cook for about 5 hours. The aluminum foil was removed for about an hour to let the alcohol evaporate.

 The liquid was decanted to a bowl and the flour or cornstarch added and blend until uniform.
whisk with fork, or other utensil.
  The liquid is returned to the pot and allowed to thicken for about an hour. If you used cornstarch it will thin out if you let it remain hot for too long. Flour is more heat stable but cornstarch is easier to blend into the liquid.