A hearty turkey stew with onion and baby carrots, spiked with beer.

Tipsy Turkey Stew

3 tablespoons butter or margarine
2 pounds uncooked turkey, diced
2 garlic cloves, crushed
2 cups sliced onions
1/2 teaspoon ground nutmeg
1 1/2 teaspoons dried thyme
1/2 teaspoon ground black pepper
1 (12-ounce) bottle or can beer
2 tablespoons all-purpose flour
1/4 cup cold water
1 (10-ounce) package baby carrots
1 tablespoon granulated sugar

1. Heat butter in a kettle over medium-high heat. Brown diced turkey on all sides; remove and set aside. Add crushed garlic cloves and sliced onions; stir over medium heat until golden. Add nutmeg, thyme, pepper, and beer. Simmer over low heat for 20 minutes.
2. In a bowl combine flour and cold water; slowly add to the hot mixture, stirring constantly until the sauce is thickened. Add baby carrots, sugar, and the browned turkey cubes. Bring to a boil; reduce heat; simmer for 10 minutes or until the turkey is cooked through.

Makes 6 servings.