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Shepherd's Stew with Ground Turkey
with carrots, celery, and mushrooms

Active: 30 min Total: 7 hr 30 min
Combine ground meat with lots of veggies to create a healthy and hearty cold weather soup that's perfect for any budget.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Shepherd's Stew with Ground Turkey:
  • Garlic - 3 cloves , minced
  • Onions - 1 , diced
  • Carrots, medium-sized - 4 , chopped
  • Celery - 2 ribs , chopped
  • Mushrooms, brown - 3/4 lb , quartered or sliced
  • Ground turkey (sub other ground meat) - 1 lb
  • Garlic powder - 2 tsp
  • Aminos - 1 Tbsp
  • Diced tomatoes (28 oz / 794 g can) - 1 can
  • Oil, cooking - 2 tsp
  • Bay leaves - 2
  • Italian seasoning - 2 tsp
  • Salt - 3/4 tsp
  • Black pepper - 1/2 tsp
  • Chicken stock - 6 cups
  • Baby spinach - 4 oz

Prep

  1. Garlic / Onions / Carrots / Celery / Mushrooms - Prep as directed. (Can be done up to 4 days ahead)
  2. Ground turkey - Season with garlic powder and aminos and mix thoroughly with a fork or by hand. (Can be done up to 1 day ahead)
  3. Tomatoes - Drain.
  4. If slow cooking - Heat a skillet over medium-high heat. Add cooking oil and brown ground meat for 5 to 7 minutes, breaking up with a wooden spoon. Drain any fat and transfer to slow cooker. Add garlic, onions, carrots, celery, mushrooms, tomatoes, bay leaves, Italian seasoning, salt, black pepper, and stock. Cook on low for 6 to 7 hours or high for 3 to 3.5 hours. (Can be done up to 5 days ahead)

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Make

  1. If not slow cooking - Heat a Dutch oven or large pot over medium-high heat. Add cooking oil and brown ground meat for 5 to 7 minutes, breaking up with a wooden spoon. If a lot of fat has cooked out, drain until just ~1 Tbsp (amount for 4 servings; adjust accordingly if customizing serving size) remains. Add garlic, onions, carrots, and celery. Saute for 5 to 7 minutes and then add mushrooms, tomatoes, bay leaves, Italian seasoning, salt, black pepper and stock. Bring to a boil and then simmer for 30 to 35 minutes, until veggies are cooked through.
  2. Remove bay leaf and stir in spinach and season to taste with more salt, pepper, and spices. Divide into bowls and enjoy warm.

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