Rutabaga Stew

4.1

(16)

14 Reviews

7 Photos

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.

Submitted by Britt Gustaveson

Updated on October 20, 2022

7

Prep Time:

20 mins

Cook Time:

4 hrs 5 mins

Total Time:

4 hrs 25 mins

Servings:

15

Jump to Nutrition Facts

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

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 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 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 Fat 2g	3%
Saturated Fat 0g	2%
Cholesterol 23mg	8%
Sodium 80mg	3%
Total Carbohydrate 13g	5%
Dietary Fiber 4g	14%
Total Sugars 9g
Protein 11g	21%
Vitamin C 29mg	32%
Calcium 72mg	6%
Iron 1mg	6%
Potassium 560mg	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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