Print: Rutabaga Stew

My mom has been making rutabaga soup 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 and most time-consuming part of this stew is preparing the vegetables. I chop and dice all my vegetables by hand so it can take a little bit more time, but it is very much worth the extra effort it takes. Pork, beef, or venison are all good in this recipe too.

Prep

16 min

Cook

70 min

Servings

Difficulty

Medium

Ingredients

1 tablespoon vegetable oil
1.5 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

Instructions

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.
2 Add rutabagas, beets, carrots, celery, and onion to the pot.
3 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 vegetables submerged.

Nutrition per serving

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