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Busy nights call for simple, hearty solutions, and this turkey vegetable stew is exactly that. Between school runs, work deadlines, and the endless pile of laundry, the last thing you need is a complicated recipe or a mountain of dishes. This stew is my go-to for a stress-free dinner that fills everyone up with minimal fuss and maximum flavor, all cooked in one pot to save your sanity and your sink.

Why This Recipe Works

One-Pot Wonder: Everything cooks in a single Dutch oven or large pot, drastically cutting cleanup time.
Pantry-Friendly Flexibility: Uses common vegetables and frozen turkey, so you can adapt based on what’s in your fridge or freezer.
Passive Cooking Time: After the initial sauté, the stew simmers largely unattended, freeing you up for other tasks.
Family-Friendly Flavor: Mildly seasoned and packed with veggies, it’s a crowd-pleaser that sneaks in nutrition.
Meal Prep Hero: Makes excellent leftovers and freezes beautifully for future busy nights.

Ingredients

2 tablespoons olive oil
1.5 pounds ground turkey (93% lean works well)
1 large yellow onion, diced (about 2 cups)
3 medium carrots, peeled and sliced into 1/2-inch rounds (about 1.5 cups)
3 celery stalks, diced (about 1 cup)
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 cup all-purpose flour
6 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2 cups frozen green beans
1 cup frozen corn kernels
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper (plus more to taste)
1/4 cup chopped fresh parsley (for garnish, optional)

Equipment Needed

Large Dutch oven or heavy-bottomed soup pot (6-8 quart capacity)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring cups and spoons
Can opener
Ladle for serving

Instructions

Step 1: Brown the Turkey and Sauté the Aromatics

Heat the 2 tablespoons of olive oil in your large Dutch oven or pot over medium-high heat. Once the oil shimmers, add the 1.5 pounds of ground turkey. Use your wooden spoon to break it up into crumbles. Cook, stirring occasionally, for about 5-7 minutes until the turkey is no longer pink and has developed some golden-brown spots. Don’t worry about cooking it through completely here. Add the diced onion, sliced carrots, and diced celery. Cook, stirring frequently, for another 6-8 minutes until the onions turn translucent and the carrots begin to soften slightly at the edges. Stir in the 4 minced garlic cloves, 1 teaspoon dried thyme, and 1 teaspoon dried oregano, cooking for just 1 minute until fragrant. Tip: If your turkey releases a lot of liquid, let it cook off before adding the veggies for better browning.

Step 2: Create the Stew Base with Flour and Broth

Step 3: Simmer with Potatoes for Hearty Texture
Add the cubed Yukon Gold potatoes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the simmering pot. Give everything a good stir. Partially cover the pot with a lid, leaving a small gap for steam to escape. Let the stew simmer gently for 20 minutes. You should see occasional small bubbles breaking the surface. This time allows the potatoes to become tender and start releasing starch to naturally thicken the broth. Resist the urge to stir too often; once every 5-7 minutes is plenty. After 20 minutes, test a potato cube with a fork—it should pierce easily but not be mushy.

Step 4: Add Frozen Vegetables for a Quick Finish

Stir in the 2 cups of frozen green beans and 1 cup of frozen corn kernels. No need to thaw them first—they’ll cook quickly and help cool the stew slightly for tasting. Continue to simmer, uncovered now, for another 8-10 minutes. This is the perfect time to taste and adjust seasoning. Add more salt and pepper if needed. The stew is ready when the green beans are bright green and tender-crisp, and the corn is heated through. Tip: Using frozen veggies here saves prep time and prevents overcooked, mushy vegetables.

Step 5: Rest, Garnish, and Serve for Best Flavor

Turn off the heat. Let the stew sit, uncovered, for about 5-10 minutes before serving. This resting time allows the flavors to meld further and the stew to thicken to the perfect consistency—it should coat the back of a spoon nicely. If serving, sprinkle individual bowls with the optional chopped fresh parsley for a pop of color and freshness. Ladle the stew into bowls. Tip: The stew will continue to thicken as it cools. If you have leftovers, you may want to add a splash of broth or water when reheating.

Tips and Tricks

For a deeper flavor, use a mix of half chicken broth and half beef broth. If you have an immersion blender, you can briefly blend a small portion of the finished stew (about 1 cup) right in the pot to create a thicker, creamier base without any cream. To make this in a slow cooker, brown the turkey and sauté onions, carrots, and celery in a skillet first (this step is key for flavor), then transfer everything to the cooker. Add all remaining ingredients except the frozen veggies. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Stir in the frozen green beans and corn during the last 30 minutes of cooking. For Instant Pot fans, use the Sauté function for the browning and sautéing steps. Add everything except the frozen veggies, secure the lid, and cook on High Pressure for 8 minutes. Quick release, then stir in the frozen veggies and let them heat through using the residual heat or the Sauté function for a few minutes.

Recipe Variations

Swap the Protein: Use ground chicken, beef, or even browned Italian sausage. For a meatless version, use two cans of rinsed cannellini beans added with the potatoes.
Change Up the Veggies: Swap in diced sweet potato for Yukon Golds, use frozen peas instead of corn, or add a handful of fresh spinach at the very end.
Creamy Version: Stir in 1/2 cup of half-and-half or whole milk during the last 5 minutes of cooking for a richer, creamier stew.
Herb Twist: Use 1 tablespoon of Italian seasoning blend instead of the separate thyme and oregano. Or, add a bay leaf while simmering and remove it before serving.
Make it Heartier: Add 1/2 cup of uncooked pearl barley or small pasta (like ditalini) with the potatoes—just note you may need an extra cup of broth.

Frequently Asked Questions

Q: Can I make this turkey vegetable stew ahead of time?
A: Absolutely, it tastes even better the next day. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it’s too thick.

Q: How do I freeze leftovers properly?
A: This stew freezes beautifully for up to 3 months. Portion it into freezer-safe containers or bags, leaving about an inch of space for expansion. Thaw overnight in the fridge before reheating.

Q: My stew is too thin. How can I thicken it?
A: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the simmering stew and cook for 2-3 minutes until thickened. Alternatively, let it simmer uncovered for an extra 5-10 minutes.

Q: What can I serve with this stew?
A> It’s a complete meal in a bowl, but a slice of crusty bread for dipping, a simple green salad, or some buttered egg noodles on the side are all great, easy additions.

Q: Can I use fresh green beans instead of frozen?
A: Yes. Trim and cut fresh green beans into 1-inch pieces. Add them with the potatoes so they have enough time to become tender, about the full 20-25 minute simmer.

Summary

This one-pot turkey vegetable stew is the ultimate busy-night dinner: hearty, flexible, and designed for minimal cleanup to get a wholesome meal on the table with zero stress.