Rutabaga Stew recipe

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Ingredients

1 tablespoon vegetable oil
1 ½ pounds chicken, diced
4 rutabagas, peeled and diced
4 medium beets, peeled and diced
4 carrots, diced
3 stalks celery, diced
1 red onion, diced
water, or to cover

Nutrition Info

111.3 calories
carbohydrate: 12.9 g
cholesterol: 23.4 mg
fat: 2.1 g
fiber: 3.9 g
protein: 10.7 g
saturatedFat: 0.4 g
servingSize: -
sodium: 80.4 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

15 servings

Recipe Note

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.

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