- 1.2kg turkey breast, cut into even pieces about 2 cm thick
- 600g potatoes
- 1 white onion, peeled and diced
- 1 carrot, peeled and diced
- 70g plain flour
- 350g tomato passata (pureed tomatoes)
- 350g beef stock
- 20ml extra virgin olive oil
- 3 sprigs of rosemary and 3 sprigs of thyme, tied together with kitchen string
- salt and pepper to taste
Heat the oil in a flame-proof casserole dish, add the chopped carrot and onion and sauté over a medium-high heat for about 5 minutes, stirring very often to prevent it from burning. Then add the turkey, let the pieces brown for a couple of minutes, turning a few times, then add the flour and toast it for another 2-3 minutes, stirring often. When the flour is absorbed, pour the tomato passata and the beef stock into the casserole, season with salt. and pepper, add the bunch of aromatic herbs (thyme and rosemary), cover and cook on a low heat for 40 minutes.
Meanwhile, peel the potatoes and cut them into regular 1 cm thick cubes.
After the first 40 minutes, add the cubed potatoes to the casserole, cover again and cook gently for another 20 minutes, always over a low heat. Then turn off the heat, remove the bunch of aromatic herbs and the turkey stew is ready to serve.