Juicy Turkey Stew with Potatoes and Green Peas

Tender turkey, fluffy potatoes and sweet green peas come together in one pan for a satisfying, nourishing supper. Tomato paste, paprika and fresh herbs give the stew a deep, savory aroma, while the velvety gravy is perfect with bread or a simple side.

Ingredients

• Turkey thigh fillet — 700g (1.5 lb)
• Potatoes — 600g (1.3 lb)
• Carrot — 1 pc.
• Yellow onion — 1 pc.
• Frozen green peas — 200g (7 oz)
• Garlic — 3 cloves
• Vegetable oil — 2 tbsp
• Tomato paste — 1 tbsp
• Bay leaves — 2 pcs.
• Water or stock — 400ml (1 2/3 cups)
• Salt — 1 tsp, or to taste
• Ground black pepper — 1/2 tsp
• Smoked paprika — 1 tsp
• Fresh dill — 10g (1/3 oz)

Step-by-Step Recipe

1. Prepare the ingredients: cut the turkey into medium cubes, the potatoes into large chunks, the carrot into half-moons, the onion into small dice, and finely chop the garlic.
2. Heat the vegetable oil in a Dutch oven or deep skillet over medium heat.
3. Brown the turkey in batches for 5–6 minutes until golden, then transfer to a plate.
4. In the same pan, sauté the onion and carrot for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
5. Stir in the tomato paste and paprika, and cook for about 1 minute until fragrant.
6. Pour in the water or stock, return the turkey to the pan, and bring to a boil. Add the bay leaves, then season with salt and pepper.
7. Add the potatoes, cover, and simmer over low heat for 20 minutes.
8. Add the green peas and cook for another 5–7 minutes, until the vegetables are tender.
9. Remove the bay leaves, adjust the seasoning if needed, and stir in the finely chopped dill.
10. Let the stew rest, covered, for 5 minutes, then serve hot.

Serving and Storage

Serve the stew on its own or with a crisp salad of fresh vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat, adding a splash of stock if needed.

Nutrition per Serving

Tips and Variations

• For a deeper flavor, swap the water for chicken or vegetable stock.
• If you prefer a thicker gravy, simmer uncovered for 5–7 minutes, or stir in 1 tsp cornstarch mixed with 2 tbsp cold water.
• You can replace the paprika with a blend of dried herbs, or add a pinch of chili for a little heat.
• Green peas can be swapped for green beans or corn.

FAQ