Root Stew

8 Reviews Add a Pic
Recipe by  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!”

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Adjust Servings

Original recipe yields 6 to 8 servings



  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 (8)

Rate This Recipe


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!



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.



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!

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Amount Per Serving (7 total)

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

Based on a 2,000 calorie diet



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Creamy Veggie Potato Stew


next recipe:

Drunken Winter Stew