Park City Oven Stew

Park City Oven Stew

From the kitchen of MR.NEHOR

Serves 4

4½ pts per serving full choice

No count recipe

 

500 g. turkey breast, cubed
2 Large Onions, diced roughly
4 ribs of celery, diced roughly
4 Carrots, diced roughly
1/4 Savoy Cabbage, diced finely (or any dark green cabbage)
200 g. button mushrooms, quartered
120 g. Pearl Barley
200 g. waxy potatoes, diced roughly (leave unpeeled, but washed!)
1. T. Thyme
Stock (from Stock Cubes)

 

This is a recipe for the slow cooker (crock pot):
1. Preheat grill to high. Place turkey cubes under grill, and turn to brown evenly on all sides (don't worry about cooking it through. This is only to make sure that it doesn't fall apart during the long cooking time.) Remove from grill.

2. Place
everything (including turkey) together in a 3 Litre (or Larger) slow cooker. Add enough stock to let everything "swim" loosely. Don't forget that the barley not only expands, but thickens the soup, so don't be stingy on the stock.

3. Give everything a swish around, and then let cook for 10 hours on a low setting. Check every few hours to make sure that it hasn't dried out.

4. Eat.

 

The name comes from a town in the U.S., near where I grew up. Originally, it would be cooked in the oven, and simmer away while one also made their breads and cakes for the Sunday meal.

The original recipe calls for beef, so I use beef stock. But if you prefer a chicken flavour, use chicken.

Finally: This makes 4 extremely large portions, but you could easily serve 6 on this (reducing the points to 3!), and serve with a bit of bread, salad, etc. This used to be our only meal on a Sunday as kids (we always got up too late for breakfast, and between church and visiting relatives, never had time for a lunch), so that is why the portions are so large