Burgundy Stew Recipe
Ingredients
| Turkey | 2 Pound, cut into cubes | |
| Carrots | 2 Cup (16 tbs), sliced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Onions | 2 Medium, chopped | |
| Water chestnuts | 1 Can (10oz), drained, rinsed | |
| Sliced mushrooms | 1 , drained, rinsed | |
| Flour | 3 Tablespoon | |
| 1 - 2 tsp. sugar (or 1 packet Sweet 'N Low) (optional) | ||
| Lite salt | 1 Teaspoon | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Cooking wine | 1 Cup (16 tbs) | |
| Pepper | 1/2 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
Directions
Heat oven to 325°F.
In a Dutch oven combine turkey, carrots, celery, onions, water chestnuts, and mushrooms.
Mix flour, sugar, garlic powder, pepper, and salt into turkey mixture.
Combine wine and tomatoes, and pour over turkey mixture.
Cover and cook 1 hour until turkey and vegetables are tender.
In a Dutch oven combine turkey, carrots, celery, onions, water chestnuts, and mushrooms.
Mix flour, sugar, garlic powder, pepper, and salt into turkey mixture.
Combine wine and tomatoes, and pour over turkey mixture.
Cover and cook 1 hour until turkey and vegetables are tender.
Chef
