Rutabaga Stew

Rutabaga Stew

6
BTheGusto 0

"My mom has been making the stew for many years and it is by far the BEST stew I have ever tasted. It is hearty, filling, and inexpensive not to mention extremely delicious and fairly easy to make. The hardest part and the most time-consuming part for this stew is preparing the vegetables. I chop and dice all my vegetables by hand and so it can consume a little bit more time, but it is very much worth the extra time it takes. Pork, beef, or venison are all good in this recipe, too."

Ingredients

4 h 25 m servings 111 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes. Add rutabagas, beets, carrots, celery, and red onion to the pot. Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetable submerged.
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Reviews

6
  1. 6 Ratings

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Ok, I really can't say enough good things about this! The reason I chose to make this is I love rutabaga, and I wanted some new ways to prepare it. Plus this recipe sounded interesting and unlik...

This stew is delicious and unique. I rarely give 5 stars (don't like grade inflation), but this recipe deserves it. Used beef and added bay leaf and salt as recommended by other reviewers. Th...

This recipe was an A+! I did a few modifications only based on what I had or didn't have but just the chicken rutabaga combo concept here is a great base. I didn't have beets or carrots but I di...