Mexican turkey stew

Ingredients for 4 servings:

• 400 g steak(s) (mini turkey steaks)
• 1 red bell pepper(s), diced
• 3 spring onions, cut into rings
• 1 onion(s), chopped
• 4 potatoes, cut into small cubes
• 1 can kidney beans
• 3 sprigs rosemary
• 3 sprigs of thyme
• 4 tbsp tomato paste
• 2 shots of vinegar
• 1 cup(s) beef broth
• salt and pepper
• chili
• Cumin, ground
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Sear the turkey steaks in a pan with oil until half cooked, then set aside. Add the diced onions to the pan and sauté until lightly browned. Add the tomato paste and sauté briefly, then deglaze with a splash of vinegar. Wait until the vinegar has completely evaporated and add another splash of vinegar. Now add the bell peppers, spring onions, and potatoes, stir well, and pour in the stock. Simmer for 5 minutes. Add the kidney beans and their liquid, along with the rosemary and thyme. Simmer for another 5 minutes, adding more stock if needed. Season with salt, plenty of pepper, chili to taste, and 1 teaspoon of cumin. Return the turkey steaks to the pan, cover, and simmer gently over low heat for about 15 minutes, until everything is cooked through and the sauce has thickened considerably. Serve with rice and barbecue sauce.