California "Blonde" Stew - cooking recipe

Ingredients

1 1/4 lb. fresh turkey breast
3 to 4 Tbsp. olive oil
8 small red potatoes
6 medium carrots, sliced into 1/2-inch thick pieces
1 large onion, chopped
4 cloves garlic, minced
2 Tbsp. flour
6 oz. chicken broth
1 c. dry red wine
8 oz. fresh mushrooms, cut in half
1 tsp. thyme leaves
1 tsp. white pepper
1 c. fresh parsley, chopped

Preparation

Heat oven to 350\u00b0.
Cut turkey into 1/2 x 1/2-inch slices. Heat oil in 5-quart pot (suitable for baking) over medium heat until oil is hot, about 1 minute.
Place turkey, potatoes, carrots, onion and garlic in pan.
Cook and stir frequently until turkey is no longer pink, about 10 minutes.
Sprinkle flour over turkey mixture.
Cook and stir 1 minute.
Stir in chicken broth, wine, thyme and pepper and bring to a boil.
Add mushrooms.
Bake, uncovered, at 350\u00b0 for 50 minutes or until the vegetables are tender.
Stir in parsley.
Serves 4.