Turkey Stew

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion (chopped)
• 3 large celery (chopped)
• 2 large carrots (chopped)
• 10 ounces mushrooms (halved or quartered)
• 5 cloves garlic (minced)
• 2 tablespoons minced fresh herbs (thyme, sage, rosemary, oregano, etc.)
• 2 tablespoons balsamic
• 2 tablespoons tomato paste
• 1 pound baby red potatoes (halved)
• 1 bay leaf
• 4 cups chicken or turkey stock
• 2 tablespoons arrowroot powder (or tapioca starch/cornstarch)
• 2 - 2 1/2 cups cooked shredded turkey (*see note for using uncooked turkey)
• salt and pepper

Instructions

1. 1

   Place olive oil in a large heavy duty pot or Dutch oven over medium-high heat.

2. 2

   Once hot, add the onions, celery and carrots. Season with salt and pepper and cook until softened, about 5 minutes.

3. 3

   Add the mushrooms, garlic and herbs to the pot. Stir to combine and cook for another 5-7 minutes until mushrooms start to soften and release their moisture.

4. 4

   Add balsamic vinegar and tomato paste to the pot. Use a spatula to scrape up any browned bits sticking to the bottom of the pot, stir and cook until vinegar is absorbed by the vegetables.

5. 5

   Next, add the potatoes and bay leaf. In a small bowl, combine the arrowroot powder with 1/4 cup of the stock and stir until dissolved. Pour into the pot and stir to coat all the vegetables.

6. 6

   Add the remainder of the stock, stir and bring to a boil. Once boiling, reduce to a simmer, cover and cook for about 20 minutes until potatoes are fork tender.

7. 7

   Remove the lid, add the shredded turkey, stir to combine. Season to taste with additional salt and pepper.

8. 8

   Serve warm and garnish with fresh herbs.