Westfall Stew - cooking recipe

Ingredients

4 slices bacon
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
4 carrots, sliced in 1/4 \" to 1/2-inch pieces
1 cup frozen green beans
2 yukon gold potatoes, sliced with skin on
2 cups chicken broth
1/4 cup dry white wine
1 tablespoon white wine vinegar
1 teaspoon thyme
1/4 teaspoon ground black pepper
1 bay leaf
1/2 teaspoon salt
3 cups cooked chicken (leftovers) or 3 cups turkey, chopped (leftovers)
12 -15 black olives

Preparation

In a Dutch oven or other large pot, saute bacon for three minutes. Add oil, butter, onion, and garlic and continue to saute until onions are golden.
Add carrots and continue to cook for three to five minutes.
Add potatoes, okra, chicken broth, dry white wine, white wine vinegar, thyme, a couple of grinds of black peppercorns, and the bay leaf. Add 1/2 teaspoon salt, or to taste.
Cut the turkey into bite-sized chunks, about 11/2 \" cubes and add this to the pot. Bring to a boil and simmer 20 minutes or until the turkey is fully cooked.
Add the black olives and simmer for another 10 minutes.
To thicken the stew add 1 Tablespoon cornstarch to 3 Tablespoons cold water in a small measuring cup and stir until smooth. Add a large spoon of the broth to the cornstarch mixture and stir until smooth, then return all to the pot and blend. Continue to cook and stir until stew thickens to desired consistency.