belgian-style spanish stewbelgian-style spanish stewbelgian-style spanish stewbelgian-style spanish stewbelgian-style spanish stew

It’s time for my favorite Spanish stew, but with a Belgian touch. This is one of those comfort foods I absolutely adore and that I can eat for several days (because I make a lot) and it gets just gets better and better with time. A stew that is usually made in Spain in order to feed many family members all at once, combining veal (I used turkey) and vegetables such as onions, carrots, roasted red peppers and tomatoes (but you can add anything extra you may have such as mushrooms and peas too, the proportions are almost equal weights of meat and vegetables and potatoes). The stew is slowly cooked with white wine (I used beer for a Belgian touch) and flavored with garlic and parsley (I added rosemary and some allspice for a spicy cinnamon-nutmeg-peppery touch). The dish is then served and topped with fried potatoes ! How can it not be great ! A simple peasant dish served with toasted crusty bread to soak up all the juices and delicious sauce… :)

belgian-style spanish stew


6-8 servings


  • 1,5 kg turkey breast meat chopped into large cubes
  • 2 large cloves of garlic, sliced thinly
  • 2 diced carrots (300 grams)
  • 2 tomatoes (300 grams) sliced in large rounds
  • 2-4 roasted red peppers (300 grams) chopped
  • 2-4 diced onions (300 grams)
  • 1 1/2 cup or 1 can of crushed tomatoes and its juice (400 grams)
  • 2 cubes chicken stock or chicken bouillion cubes
  • 4-6 potatoes (1,5 kg) chopped into small cubes
  • 1/2 cup + 1/4 cup olive oil
  • salt & pepper
  • 4 bay leaves
  • 1/2 cup chopped fresh parsley
  • 2 tbsp chopped rosemary
  • 1 beer (33cl)
  • 1 tsp allspice
  • vegetable oil for frying potatoes


  • slice your red peppers in half (lengthwise) and brush with olive oil, place cut-side down on a baking sheet and bake in an oven for 30 minutes at 200°C, then remove the blackened skin and chop into large segments
  • add 1/2 cup olive oil to a very large casserole and cook garlic slices at medium heat until translucent for 2 minutes
  • add diced onion and cook at medium heat for 5 minutes
  • add diced carrot and cook for 3 minutes
  • add another 1/4 cup olive oil and chopped turkey meat and bay leaves and cook for 20 minutes, stir occasionally
  • crumble chicken stock cubes and add to casserole, then add the chopped tomatoes, red peppers, the can of crushed tomatoes with the juice and the beer, add 1 tsp salt and 1/4 tsp pepper and the allspice (you’ll adjust the taste later)
  • cook at medium heat for 30-45 minutes until most of the liquids have been absorbed by the ingredients, stirring often
  • add the chopped parsley and rosemary and additional salt and pepper and allspice if necessary
  • in the meantime, peel and chop your potatoes into cubes and let sit in a bowl of cold water with 1 tbsp coarse salt for 30 minutes then drain your potatoes and pat-dry in a kitchen towl and add salt
  • heat up several cups of vegetable frying oil and fry your potatoes until golden and crispy
  • serve the hot meat and vegetable stew topped with the fried potatoes and fresh chopped rosemary and/or parsley