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Root Stew

SHERYL

My Dad used to make this when I was a kid. The ketchup sounds strange, but it gives this recipe it's marvelous flavor. Even the kids will eat these vegetables!

Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Combine hamburger, onion, and celery in a stock pot. Cook and stir over medium heat until the meat is browned. Drain excess grease.
  2. Stir in ketchup, water, baby carrots, rutabaga and potatoes. Bring to boil, then simmer on low heat for 20 minutes.
  3. Mix in chopped cabbage. Simmer an additional 30 to 45 minutes, or until vegetables are tender.
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Reviews

POOHFLUF
12
3/20/2003

I thought I would try something totally different for the first time, and I picked this recipe. It was absolutely wonderful!! The flavor was fabulous and Rutabega's are not on my hate list anymore. Please give this recipe a try, you will like it!

DIANNE_WEBER
6
12/14/2010

When made with a can of tomato juice instead of the water, this is AMAZING. I've made it several times. I use a bag of coleslaw mix instead of grating cabbage. So convenient!

ginger
6
2/12/2009

After reading the reviews I added extra herbs, V8 juice and some chicken soup base. It was definitely not bland. I thought it was delicious and healthy and plan to make it often.