Turkey stew with chunky sautéed carrots

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Turkey stew with chunky sautéed carrots


  • 2 kg Ardo chunky sautéed carrots
  • 500 g Ardo pre-fried onion slices
  • 20 g Ardo garlic cubes
  • 1 L Chimay Red
  • 2 kg turkey leg (in pieces)
  • 4 bay leaves
  • 100 g sirop de Liège
  • 50 g chicken stock
  • 200 g gingerbread
  • 200 ml water
  • 2 tbsp wholegrain mustard


Gluten Mustard


  1. Fry the meat from the turkey leg over a high heat, add the fried onion slices and garlic, and season.
  2. Pour in the beer and water and add the chicken stock. Leave to simmer on a low heat, add gingerbread, wholegrain mustard and bay leaves, and continue to simmer until the meat is cooked.
  3. Pour the sautéed carrots onto a baking tray, season with salt and pepper and drizzle with a little oil.
  4. Bake the carrots in the oven at 180°C for 20 to 25 minutes and add to the stew just before serving.
  5. Serve and enjoy!

Ardo products used in this recipe