Garden Brew Stew

Garden Brew Stew


  • 1 lb ground turkey
  • 1 medium onion
  • 2 yellow squash
  • 1 lb bag of coleslaw veggies (or 1 lb of sliced cabbage)
  • 4 small potatoes (red or golden)
  • 3 carrots
  • Bell pepper (red or orange)
  • 1Tbs chopped dill
  • ½ Tbs soy sauce
  • ½ Tbs teriyaki sauce
  • ½ Tbs Worcestershire sauce
  • 1 Tbs honey
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 Tbs barbeque sauce
  • 1 bottle of apple ale
  • 5 cups of beef broth (or better than bouillon)
  • Salt and pepper to taste
  • Sour cream
  • Shredded parmesan


Begin by heating your pot over medium heat with two tablespoons of oil.

Finely dice your onion and sauté for five minutes.

Add the ground turkey and brown (about seven minutes).

While the turkey is cooking, add the poultry seasoning, soy and teriyaki, Worcestershire sauce, garlic, and a sprinkling of salt and pepper.

While the turkey is cooking, slice squash in half (semi-circle slices) about ¼ inch thick.

Add squash and cook for five minutes, or until soft. Add the 1 lb. of coleslaw mix and cover, cook for five minutes or until the cabbage is reduced.

Add the ale and beef broth.

Chop the carrots in half and ¼ inch slices. Dice potatoes in ½ inch pieces.

Add the potatoes and carrots to the pot and let cook (with lid on) for 20 minutes or until carrots and potatoes are cooked through.

Add the bell pepper, 1 T dill, honey, and barbeque sauce.

Cook for five minutes.

Serve with sour cream and shredded parmesan.

Print Recipe