2 tbsp. butter
2 onions, diced
1 celery stalk, cut into 1 inch sticks
2 carrots, cut into 1 inch sticks
2 potatoes, peeled and cubed
3 tbsp. flour
3 c. chicken broth
1/4 tsp. marjoram
1 boneless turkey breast, skinned and cubed
1 green pepper, diced
Several drops Tabasco sauce
Salt & pepper to taste

Heat butter in Dutch oven. When hot, add onions; cover and cook 3 minutes. Add celery and carrots; mix well and season. Continue cooking 3 to 4 minutes. Mix in potatoes and flour. Cook 1 minute. Stir in broth, marjoram and Tabasco. Add extra seasoning and turkey; bring to a boil. Cook stew 40 to 45 minutes on low heat. Five minutes before end of cooking, add green pepper.