Belgian Turkey Ragout

Belgian Turkey Ragout
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (12-ounce) bottle amber lager
  • 1 tablespoon butter
  • ½ teaspoon black pepper, divided
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt, divided
  • 1 tablespoon white wine vinegar
  • 3 ½ pounds turkey thighs
  • + 7 more ingredients
    • 2 cups (1/2-inch) pieces carrot
    • 3 tablespoons all-purpose flour
    • 1 tablespoon brown sugar
    • 2 teaspoons vegetable oil
    • 1 cup fat-free, less-sodium chicken broth
    • 2 tablespoons chopped fresh parsley
    • 4 cups thinly sliced leek (about 5 large)

Preheat oven to 300°. Remove skin from turkey; cut meat from bones. Discard skin and bones; cut meat into 1 1/2-inch pieces. Sprinkle turkey with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a small Dutch oven over medium-high heat. Add turkey; cook for 6 minutes or until browned, stirr...

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