Beef Stew Recipe or Turkey Stew Ahoy

This beef stew recipe originated from Su Rollins of Hypoglycemic Diet Blog. When she contacted me with an article suggestion I decided to go ahead with her beef stew recipe. It's unique in that it can be used for turkey as well. Let me know what you think about it. Thank you Su, for your creative site and for contacting me.

As you know, beef stew is a favorite of the home-cook. Stewing is also an effective way of cooking that tenderizes tough pieces of meat like beef or turkey meat.


1 pound lean beef or turkey breast, cut into cubes
2 Tbsp. whole wheat flour
5 cups beef or turkey broth, fat removed
5 small potatoes, peeled and cubed
12 small carrots, cut into large chunks
1¼ cups green peas
¼ tsp. salt (optional)
¼ tsp. pepper
¼ tsp. cumin
1½ Tbsp. olive oil
2 cloves garlic, minced
2 medium onions, sliced
2 stalks celery, sliced
1 medium red/green bell pepper, sliced
1 medium tomato, finely minced


Set the oven at 375 °F of temperature. Combine salt, cumin, pepper, and the flour together. Get the beef or the turkey cubes and roll them on the mixture. Remove the excess flour. Get a large skillet and heat the olive oil at medium-high temperature. Add the turkey or beef cubes and sauté for about 7-10 minutes. Place cubes in ovenproof casserole plate when they become brown.

Mix onions, celery, minced garlic, and peppers until they get tender. This will take 5 minutes. Stir in the mix the tomato and broth and let it boil with the beef and turkey. Cover the dish and allow it to bake for 1 hour at 375 °F.

After baking, remove the dish from the oven and put in the potatoes, carrots, and peas and bake the second time for at least 20 minutes until ready to serve.

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