Smoked Turkey Stew
History of this recipe
4-5
Servings
45
Minutes
362
Calories
Ingredients
- ~700g of boneless beef
- 1 medium brown onion
- 1 red bell pepper
- 1 romano pepper
- 1+ scotch bonnet pepper (seeds included for extra heat)
- 2 medium tomatoes
- 1x can of plum peeled tomatoes
- 2 tbsp. tomato paste/puree
- 2x seasoning/bouillon cubes
- Vegetable oil
- Spray oil
- Salt
Method
Create your pepper mix:
- Start by grilling the below for 20 minutes, until blackened:
- ½ brown onion
- 1 red bell pepper
- 1 romano pepper
- 1+ scotch bonnet pepper (seeds included for extra heat)
- 2 medium tomatoes
- Before grilling, spritz with spray oil and add 1 tsp. of salt
- After 20 minutes, blend your pepper mix:
- 1x can of plum peeled tomatoes
- Grilled vegetables
- Blend for a few seconds until almost smooth (not completely smooth, still a bit bumpy)
Preparing the stew:
- In a pot, add ca. 1/8th cup of vegetable oil and heat on a hot temperature for 1-2 minutes
- Add ½ of a medium brown onion, sliced, along with 2 tbsps of tomato paste. Cook down for around 2 minutes
- Add in your blended pepper mix (it may start “popping” in the heat), along with:
- ca. 100ml of water (added to the blender to soak up some remaining pepper blend)
- 2x seasoning/bouillon cubes
- Cook your stew on a medium to hot temperature for 15 minutes
Combining and finished up:
- Clean your smoked turkey wings in water (already “pre-cooked” if you buy them from the market) – around ca. 700g
- Microwave or grill for around 5 minutes
- Add your turkey (and any juices created when heating up) to your stew and cook down for a final 20 minutes
- Add salt to taste