Crockpot Stew with Turkey & Root Vegetables
Comfort food for those days in the fall, where you need to have less than 30 mins hands-on in the kitchen to prepare for dinner. I usually make this dish around 11 in the morning, but you can do it whenever it suits you. It takes care of itself in the crockpot the following 5-7 hours and then you can serve it for dinner with a slice of buttered bread and all will be good.
Print
Pin
Servings: 4 servings
Equipment
- 1 Slowcooker
Ingredients
For the Crockpot:
- 8-10 Potatoes (Medium size)
- 6 Carrots (Medium size)
- 1 tsp Dried Spring Garlic
- 1 tbsp Dried Parsley
- 8 grinds Pepper
- 1 tsp Salt (I use Celtic Sea salt)
- 600 g Filtered Water
- 125 g Whipping Cream (add this 30 minutes before you are going to serve the meal)
For the skillet:
- 35 g Butter/Tallow
- 1 big Turkey Thigh (around 1000g or similar amount of chicken thighs with bones and all, If you use bone and skinless meat you will not get the same broth in the dish and you will miss out on important nutrients)
- ½ tsp Salt (for rubbing into the skin)
- 4 grinds Peber (for the meat)
- 3 Shallots (Finely chopped)
- 3 cloves Garlic (Crush 2 of the the garlic cloves with the back of a chef's knife and cut the other clove into thin slices, and put it under the skin of the thigh)
- 2 stems Fresh Rosemary
Instructions
- Cut the vegetables into cubes, I do it like this, but you can do it the way you like it. I always press garlic cloves with the backside of a chef's knife, instead of using a garlic press. This method gives a less pronounced and less bitter taste than the garlic press (one of the reasons why I don't have a garlic press). You can also chop the cloves finely if you want, but I just press them and put them into the dish (I do it that way, because then it is easy to pick them up again and then they simply act as a spice in the dish).
- Put the potato and carrot cubes into the crockpot and add the spices.
- Stir with a wooden spoon so the spices get properly distributed and all vegetables get seasoned.
- Prep the meat by rubbing it with salt and pepper, I always season the thighs by putting rosemary and garlic underneath the skin of the turkey. Heat the skillet with plenty of fat and gently sauté onions and garlic and add them to the crockpot. Brown the turkey thigh on all sides and place it on top of the veggies in the crockpot. Pour the leftover fat from the skillet over the thigh. Pour the water on top of the vegetables, put on the crockpot lid and let it cook for about 6-7 hours on low heat.
- Approximately 40 minutes before dinner, remove the thigh from the dish (Use a wide spatula and hold it beneath the thigh, otherwise it might fall apart). Remove bones and skin and discard it. Pull the meat apart and put it back into the stew. Add the whipping cream and set the crockpot on high for 30 minutes.
- And then it's dinnertime! Serve this lovely stew with a lovely slice of sourdough bread. Bon Appetit!
Notes
Tip: If you don't have turkey thighs, this dish can easily be made with chicken thighs, rooster, pheasant or other poultry. You just do the exact same thing, brown the thighs and place them on top of the root vegetables.