Turkey and Vegetable Tomato Stew with Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 1/2 lb turkey tenderloin, cut into 1-inch chunks
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, sliced into 1/2-inch rounds (about 1 1/2 cups)
• 2 ribs celery, sliced (about 1 cup)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 3 cups low-sodium chicken broth
• 1 lb Yukon Gold potatoes, cut into 3/4-inch cubes (about 3 cups)
• 2 tsp dried Italian seasoning
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1. Brown turkey in olive oil (6–8 min); season with salt and pepper; remove.
• 2. Sauté onion, carrots, and celery (6–7 min); add garlic (30 sec).
• 3. Stir in tomato paste (1 min), then crushed tomatoes, broth, seasoning, bay leaf, Worcestershire, and paprika.
• 4. Add potatoes and turkey back in; simmer covered 25 min, then uncovered 10–15 min until thick and potatoes are tender.
• 5. Remove bay leaf; finish with lemon juice; taste and adjust salt/pepper.
• 6. Serve hot with parsley on top.

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Why You’ll Love This Recipe

• Comforting, homestyle stew vibes, but lighter than many beef-based versions.
• One pot, straightforward steps, and simple ingredients you can find anywhere.
• Turkey stays tender while potatoes and vegetables make it hearty and filling.
• Tomatoes, herbs, and a splash of lemon keep the flavor bright and balanced.

Grocery List

• Produce: yellow onion, carrots, celery, garlic, Yukon Gold potatoes, lemon, fresh parsley (optional)
• Dairy: none
• Pantry: olive oil, kosher salt, black pepper, tomato paste, crushed tomatoes (28 oz), low-sodium chicken broth, dried Italian seasoning, bay leaf, Worcestershire sauce, smoked paprika

Full Ingredients

Turkey

• Turkey: 1 1/2 lb turkey tenderloin, cut into 1-inch chunks (or turkey breast cutlets cut into chunks)
• Seasoning: 1 1/2 tsp kosher salt, divided, plus more to taste; 1/2 tsp black pepper
• Oil: 2 tbsp olive oil

Vegetables

• Onion: 1 large yellow onion, diced (about 2 cups)
• Carrots: 3 medium carrots, sliced into 1/2-inch rounds (about 1 1/2 cups)
• Celery: 2 ribs celery, sliced (about 1 cup)
• Garlic: 4 cloves garlic, minced
• Potatoes: 1 lb Yukon Gold potatoes, cut into 3/4-inch cubes (about 3 cups)

Tomato Base and Liquids

• Tomato paste: 2 tbsp
• Crushed tomatoes: 1 (28 oz) can
• Broth: 3 cups low-sodium chicken broth

Herbs, Seasonings, and Finishing

• Dried herbs: 2 tsp dried Italian seasoning
• Bay leaf: 1
• Umami boost: 1 tbsp Worcestershire sauce
• Warm smokiness: 1 tsp smoked paprika
• Bright finish: 1 tbsp fresh lemon juice
• Optional garnish: 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Prep the ingredients for even cooking

Dice the onion, slice the carrots and celery, mince the garlic, and cut the potatoes into 3/4-inch cubes so they cook at about the same rate. Cut the turkey into 1-inch chunks (bite-sized, but not too small or it can dry out).

Measure out the tomato paste, seasonings, broth, and crushed tomatoes so they’re ready to add quickly once you start sautéing.

Step 2: Brown the turkey for deeper flavor

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat for 1 minute. Add 2 tbsp olive oil.

Add the turkey in a single layer (work in 2 batches if needed so it browns instead of steaming). Season with about 1 tsp of the kosher salt and the 1/2 tsp black pepper. Cook for 6–8 minutes, turning occasionally, until the turkey is lightly browned on the outside (it does not need to be cooked through yet).

Transfer turkey to a plate and set aside.

Step 3: Sauté the vegetables until softened

Reduce heat to medium. Add the onion, carrots, and celery to the same pot (the browned bits on the bottom are flavor). Cook for 6–7 minutes, stirring often, until the onion is translucent and the carrots begin to soften.

Add the minced garlic and cook for 30 seconds, stirring constantly so it becomes fragrant without burning.

Step 4: Build the tomato base and bloom the seasonings

Add 2 tbsp tomato paste to the pot. Stir and cook for 1 minute to caramelize it slightly (this helps take the edge off the paste and makes the stew taste richer).

Stir in the crushed tomatoes, chicken broth, Italian seasoning, bay leaf, Worcestershire sauce, smoked paprika, and the remaining 1/2 tsp kosher salt.

Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.

Step 5: Simmer with potatoes until tender

Add the diced potatoes and stir well. Bring the stew to a gentle boil over medium-high heat, then reduce to a steady simmer over low.

Cover and simmer for 25 minutes, stirring once or twice, until the potatoes are nearly tender when pierced with a fork.

Step 6: Return the turkey and finish cooking

Add the browned turkey (and any juices on the plate) back to the pot. Continue simmering uncovered for 10–15 minutes, stirring occasionally, until the turkey is cooked through and the broth has thickened slightly.

For food safety, the turkey should reach an internal temperature of 165°F (74°C) at the thickest pieces.

Step 7: Balance and serve

Remove and discard the bay leaf. Stir in 1 tbsp fresh lemon juice to brighten everything up.

Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and top with chopped parsley if you like.

Pro Tips

• Don’t crowd the turkey. Browning in a single layer creates flavor; if the pot is packed, the turkey will steam instead.
• Cut potatoes evenly. 3/4-inch cubes cook tender without falling apart.
• Control thickness. Prefer a thicker stew? Simmer uncovered the full 15 minutes. Prefer it soupier? Add an extra 1/2 cup broth and keep it covered longer.
• Use the tomato paste step. Cooking the paste for 1 minute improves sweetness and depth.
• Finish with acid. The lemon juice at the end makes the tomatoes taste brighter and the turkey taste more savory.

Variations

• Slow cooker version: Brown the turkey and sauté onion/garlic with tomato paste as written, then transfer to a slow cooker with remaining ingredients (except lemon/parsley). Cook on LOW for 6 hours or HIGH for 3 hours, then stir in lemon and parsley.
• Extra greens: Stir in 3 cups baby spinach during the last 2 minutes of simmering, just until wilted.
• Spicy tomato stew: Add 1/4 tsp crushed red pepper flakes with the garlic, and finish with a drizzle of olive oil.

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot, or microwave in 1–2 minute bursts, stirring between bursts.

For make-ahead, chop the vegetables up to 24 hours in advance and store them separately in the fridge. The finished stew also freezes well: freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop; add a splash of broth if it thickens after freezing.

Nutrition (per serving)

Approximate, based on 6 servings: 330 calories, 36 g protein, 28 g carbohydrates, 9 g fat, 5 g fiber, 820 mg sodium.