Turkey & Guinness Stew

Clock Icon 1 hour 20 minutes |
Servings: 4-6 |
Prep: 20 minutes |
Cook: 60 minutes

Turkey & Guinness Stew

Clock Icon 1 hour 20 minutes
Servings: 4-6
Prep: 20 minutes
Cook: 60 minutes

Turkey & Guinness Stew

Clock Icon 1 hour 20 minutes
Servings: 4-6
Prep: 20 minutes
Cook: 60 minutes

Ingredients

Ingredients

  • 2 lbs (900 g) Granny’s turkey thighs
  • 2 Tbsp (30 mL) olive oil
  • 1/4 cup (65 mL) thick sliced bacon or turkey bacon, finely chopped
  • 1 cup (250 mL) medium Peak of the Market onion, diced
  • 2 cups (500 mL) Peak of the Market carrot, coarsely chopped
  • 1/2 cup (125 mL) celery, coarsely chopped
  • 2 Tbsp (30 mL) garlic, finely chopped
  • 1 cup (250 mL) Guinness beer
  • 3 cups (750 mL) Peak of the Market red potatoes, halved or quartered
  • 1/2 cup (125 mL) ripe tomatoes, peeled, seeded and finely chopped
  • 1 cup (250 mL) turkey or chicken stock
  • 1 tsp (5 mL) fresh rosemary
  • 1 bay leaf
  • 1 tsp (5 mL) sea salt
  • 1/4 tsp (1.25 mL) freshly ground black pepper
  • 1 tsp (5 mL) cornstarch

Method

  1. Heat a heavy-bottomed pot to medium-high. Remove skin from thighs. Remove bone and cut into 2-3 inch pieces. Sauté turkey thighs in olive oil until golden brown and then set aside
  2. Sauté bacon, onions, carrots, celery and garlic in olive oil until lightly coloured.
  3. Add beer to deglaze pot and continue cooking to reduce liquid by half.
  4. Add potatoes, tomatoes, stock, rosemary, bay leaf and return to a simmer.
  5. Return turkey thighs to pot, cover and cook for approximately 30 minutes until potatoes are fully cooked.
  6. Thicken the sauce by adding a teaspoon of cornstarch dissolved in a tablespoon of cold water to the boiling liquid. Season with salt and pepper to taste.
  7. Serve with your favourite salad and crusty bread.