Details

• Servings: 6
• Serving Size: 1 cup

Ingredients

• 1 Tbsp olive oil
• 1 cup pearl onions, peeled
• 2 stalks celery, sliced
• 3 large sliced in 1/4-inch-thick rounds carrots, peeled
• 2 medium Yukon gold potatoes, peeled, rinsed and chopped
• 4 oz baby bella mushrooms, sliced
• 1 cup fresh or frozen green beans
• 4 large garlic cloves, minced
• 2 cups unsalted vegetable stock
• 1 cup water
• 1/4 cup dry white wine
• 1 Tbsp tomato paste
• 1 bay leaf
• 3 sprigs fresh rosemary
• 1 tsp chopped fresh thyme
• 1 tsp freshly ground black pepper
• 1/2 tsp chopped fresh parsley, plus additional for garnish
• 1/2 tsp dried sage
• 1/2 tsp paprika
• 1/4 tsp Kosher salt
• 3 Tbsp cornstarch
• 2 cups cooked shredded turkey breast

Preparation

1. Add the olive oil to the bottom of the crockpot or slow cooker. Add onions, celery, carrots, potatoes, mushrooms, green beans, and garlic; stir to combine. Add vegetable stock, water, white wine, tomato paste, and seasonings (bay leaf, rosemary, thyme, black pepper, parsley, sage, paprika, and salt); mix to combine.
2. Cover and cook on high for 2 to 4 hours or on low for 6 to 8 hours. About 30 minutes before serving, remove the bay leaf and rosemary sprigs.
3. In a small mixing bowl, spoon out 3 tablespoons of broth and whisk it together with the cornstarch until smooth. Pour the cornstarch mixture into the crock pot and stir to combine (Note: For more of a soup-like consistency, omit the cornstarch). Add the shredded turkey, cover and cook for 20 to 30 minutes. Ladle into bowls and enjoy!
4. Any leftover stew can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.