Rutabaga Stew

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 Time:
20 mins
Cook Time:
4 hrs 5 mins
Total Time:
4 hrs 25 mins
Servings:
15

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

Directions

Step 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.

Step 2
Add rutabagas, beets, carrots, celery, and onion to the pot.

Step 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 Facts (per serving)

111
Calories
2g
Fat
13g
Carbs
11g
Protein
Nutrition Facts
Servings Per Recipe 15
Calories 111
% Daily Value *
Total Fat2g 3%
Saturated Fat0g 2%
Cholesterol23mg 8%
Sodium80mg 3%
Total Carbohydrate13g 5%
Dietary Fiber4g 14%
Total Sugars9g
Protein11g
Vitamin C29mg 143%
Calcium72mg 6%
Iron1mg 6%
Potassium560mg 12%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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