vermont stew

Name: Vermont Stew
Ingredients: 1.5 pound(s) boneless turkey meat, cut into 1 inch pieces; 1 large onion, peeled and diced; 12 ounce(s) new potatoes, peeled, cut into 1 inch cubes; 1 - green bell pepper, diced; 14 ounce(s) can italian tomatoes, drained; 1/2 teaspoon(s) freeze-dried thyme; 1/2 teaspoon(s) freeze-dried oregano; - salt and pepper to taste; 6 ounce(s) sweet corn kernels; 1 tablespoon(s) oil

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Ingredients

1.5 pounds boneless turkey meat, cut into 1 inch pieces
1 large onion, peeled and diced
12 ounces new potatoes, peeled, cut into 1 inch cubes
1 - green bell pepper, diced
14 ounces can italian tomatoes, drained
1/2 teaspoon freeze-dried thyme
1/2 teaspoon freeze-dried oregano
- salt and pepper to taste
6 ounces sweet corn kernels
1 tablespoon oil

How To Make vermont stew

Step 1

Heat the oil in a flameproof casserole and fry the turkey pieces until golden brown.

Step 2

Add the onions, potatoes and pepper.
Step 3

Mix in the tomatoes, breaking them up slightly with a fork.
Step 4

Add the herbs and enough water just to cover the turkey.
Step 5

Simmer on top of the stove or in an oven preheated to 350 for 45 minutes.
Step 6

Season generously then add sweet corn.
Step 7

If the sauce is very thin, dissolve a teaspoon of cornflour in a little water and stir it into the casserole.
Step 8

Bring gently to the boil until the sauce thickens.
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