First prepare the beef stock, then chop the vegetables for the sauté: peel and dice the carrot and onion. Tie together the sprigs of thyme and rosemary with kitchen string, then cut the turkey breast into even pieces about 2 cm thick. Heat the oil in a flame-proof casserole dish, add the carrot and onion and sauté over a medium-high heat for about 5 minutes, stirring very often to prevent it from burning. Then add the turkey, let it brown for a couple of minutes, then add the flour and toast it for another 2-3 minutes, stirring often. When it is absorbed, pour the tomato passata and the beef stock into the casserole, add salt. and pepper, add the bunches of aromatic herbs (thyme and rosemary), cover and cook on a low heat for 40 minutes. Meanwhile, peel the potatoes and cut them into regular 1 cm thick cubes.
After the 40 minutes, add the cubed potatoes to the casserole, cover again and cook for another 20 minutes, always on a low heat. Then turn off the heat, remove the bunch of aromatic herbs and the turkey stew is ready to be served!