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Steam Whistle Turkey Cacciatore

In large non-stick skillet, heat oil over medium-high heat; stir-fry turkey and garlic until turkey is no longer pink inside. Transfer to bowl; set aside. Add celery, onion, red and green peppers, oregano and thyme to skillet; cook, stirring, for about 5 minutes or until softened. Add tomatoes. Whisk flour into beer; gradually stir into skillet. Bring to boil; reduce heat and simmer, stirring often, for about 10 minutes or until thickened. Add turkey and cook until heated through. Season with salt, pepper and hot pepper sauce to taste. Garnish with grated jalapenos Monterey Jack cheese just as serving.


  • 1 tbsp (15 mL) Olive Oil
  • 1 lb (500 g) boneless skinless Turkey cut into 1 inch (2.5 cm) chunks
  • 4 cloves Garlic, minced
  • 2 stalks Celery, sliced
  • 1 large Onion, chopped
  • 1 each Red and Green Pepper, cut in strips
  • 1/2 tsp (2 mL) dried Oregano
  • 1/2 tsp (2 mL) dried Thyme
  • 1 can (28 oz/796 mL) Tomatoes, drained and chopped
  • 1 + 1/2 tbsp (30 mL) all-purpose Flour
  • 1-cups (375 mL) Steam Whistle Pilsner
  • Salt, Pepper and Hot Pepper Sauce, to taste