Turkey and beans stew

Name: Turkey and beans stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Potatoes; 300 g Cutting beans; 400 g cherry tomatoes; 5 Branches of rosemary; 5 Twigs Thyme; 1 Branch of basil; 1 (approx. 750 g) Turkey breast without skin and bone; 2 TABLESPOONS Sunflower oil; 1,5 l Chicken broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Potatoes
300 g Cutting beans
400 g cherry tomatoes
5 Branches of rosemary
5 Twigs Thyme
1 Branch of basil
1 (approx. 750 g) Turkey breast without skin and bone
2 TABLESPOONS Sunflower oil
1,5 l Chicken broth
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and wash the potatoes and cut them into fine cubes. Clean, wash and cut the beans into rhombs. Wash tomatoes. Wash herbs, shake dry. Pluck off leaves and needles and chop very finely, except for something to garnish.
2
Wash the meat, dab dry and cut into large pieces.
3
Heat the oil in a roasting pan, fry the meat in it while turning. After approx. 4 minutes add potatoes and beans, continue steaming for approx. 4 minutes, turning several times. Then add stock and simmer for about 20 minutes.
4
Approximately 5 minutes before the end of the cooking time, add chopped herbs and tomatoes and finish cooking. Season the stew with salt and pepper and serve. Garnish with herbs.