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Why You'll Love This slow cooker turkey stew with cabbage and carrots for family suppers
- Easy to Make: This recipe requires minimal effort and can be prepared in under 30 minutes.
- Delicious and Flavorful: The combination of turkey, cabbage, and carrots creates a hearty and flavorful stew.
- Nutritious: This recipe is packed with nutrients, including lean protein, fiber, and vitamins.
- Customizable: You can add your favorite spices or herbs to customize the recipe to your taste.
- Perfect for Family Suppers: This recipe makes a large batch of stew, perfect for feeding a family of four or more.
- Slow Cooker Friendly: This recipe is designed for the slow cooker, making it easy to prepare and cook while you're busy with other tasks.
- Cost-Effective: This recipe uses affordable ingredients, making it a cost-effective option for family suppers.
- Leftovers: This recipe makes a large batch of stew, leaving plenty of leftovers for future meals.
Ingredient Breakdown
The key ingredients in this recipe are the turkey, cabbage, carrots, onions, garlic, and chicken broth. The turkey provides lean protein, while the cabbage and carrots add fiber and vitamins. The onions and garlic add flavor, and the chicken broth helps to create a rich and savory stew. When selecting these ingredients, choose fresh and high-quality options. For the turkey, opt for boneless, skinless turkey breast or thighs. For the cabbage and carrots, choose fresh and crisp options. For the onions and garlic, choose sweet and flavorful options. You can also substitute some of these ingredients with similar alternatives. For example, you can use beef or pork instead of turkey, or use different types of cabbage or carrots.
How to Make slow cooker turkey stew with cabbage and carrots for family suppers
Chop the onions, garlic, cabbage, and carrots into bite-sized pieces. Cut the turkey into 1-inch cubes.
Heat a large skillet over medium-high heat. Add the turkey and cook until browned on all sides, about 5-7 minutes.
Add the chopped onions and garlic to the skillet and cook until softened, about 3-5 minutes.
Add the chopped cabbage and carrots to the skillet and cook until they start to soften, about 5 minutes.
Add the chicken broth and browned turkey to the slow cooker. Stir to combine.
Cook the stew on low for 6-8 hours or on high for 3-4 hours.
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Take the time to brown the turkey properly, as this will add depth and flavor to the stew.
Cook the vegetables until they're tender, but still crisp. Overcooking can make them mushy and unappetizing.
Add aromatics like onions and garlic to the stew for added depth and flavor.
Don't be afraid to experiment with different spices and herbs to find the perfect flavor combination for your stew.
Let the stew simmer for at least 30 minutes to allow the flavors to meld together and the meat to become tender.
Serve the stew with crusty bread for a satisfying and filling meal.
Common Mistakes to Avoid
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Overcooking the Stew:
Fix: Cook the stew for the recommended time, and check it regularly to avoid overcooking. If you notice it's getting too thick, add a little more chicken broth.
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Not Browning the Turkey:
Fix: Take the time to brown the turkey properly, as this will add depth and flavor to the stew. If you're short on time, you can also brown it in batches.
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Not Using High-Quality Ingredients:
Fix: Choose fresh and high-quality ingredients to ensure the best flavor and texture. If you're using frozen or canned ingredients, make sure to thaw or drain them properly before using.
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Not Seasoning the Stew:
Fix: Season the stew with salt and pepper to taste, and adjust the seasoning as needed. You can also add other herbs and spices to taste.
Variations & Substitutions
Replace the turkey with beef, and add other vegetables like potatoes and zucchini.
Replace the turkey with additional vegetables, such as mushrooms and bell peppers.
Add diced jalapenos or red pepper flakes to give the stew a spicy kick.
Add Italian seasonings, such as basil and oregano, and serve with crusty bread.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it.
The stew can be stored in the refrigerator for up to 3 days. Reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Thaw it overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen vegetables?
Yes, you can use frozen vegetables, such as frozen peas and carrots. Just thaw them first and pat dry with paper towels before adding to the stew.
Can I make this in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Brown the turkey and cook the vegetables in the Dutch oven, then add the chicken broth and simmer until the stew is cooked through.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew, such as diced potatoes, zucchini, or mushrooms. Just adjust the cooking time accordingly.
Can I serve this with crusty bread?
Yes, serving the stew with crusty bread is a great idea. The bread will help to soak up the flavorful broth and add texture to the meal.
Can I make this recipe in a slow cooker?
Yes, this recipe is perfect for a slow cooker. Brown the turkey and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
slow cooker turkey stew with cabbage and carrots for family suppers
Ingredients
- 1 pound boneless, skinless turkey breast or thighs, cut into 1-inch pieces
- 2 medium carrots, peeled and sliced
- 1 medium head of cabbage, shredded
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 tablespoon tomato paste
Instructions
- Step 1: Prepare the ingredients. Chop the onion, shred the cabbage, slice the carrots, and mince the garlic.
- Step 2: Brown the turkey. Heat a large skillet over medium-high heat. Add the turkey and cook until browned, about 5-7 minutes. Remove from heat and set aside.
- Step 3: Cook the vegetables. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the sliced carrots and cook for an additional 2 minutes.
- Step 4: Add the cabbage and garlic. Add the shredded cabbage and minced garlic to the skillet. Cook until the cabbage is slightly wilted, about 2-3 minutes.
- Step 5: Add the turkey and spices. Add the browned turkey, thyme, salt, and pepper to the skillet. Stir to combine.
- Step 6: Transfer to the slow cooker. Transfer the turkey and vegetable mixture to a slow cooker. Add the chicken broth and tomato paste. Stir to combine.
- Step 7: Cook on low. Cook the stew on low for 6 hours or high for 3 hours.
- Step 8: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and brown the turkey up to a day in advance.
- Substitution: Swap the turkey for chicken or beef if preferred.
- Pro tip: Use a slow cooker liner for easy cleanup.
