Rutabaga Beef Stew Recipes

RUTABAGA STEW

Rutabaga Stew image

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.

Provided by Britt Gustaveson

Categories Soups, Stews and Chili Recipes Stews

Time 4h25m

Yield 15

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 80.4 mg, Sugar 8.5 g

RUTABAGA BEEF STEW

Rutabaga Beef Stew image

Rutabagas and beef chuck roast make this stew a hearty and comforting main dish any night of the week.

Provided by dinehaus

Categories Beef Stew

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

1 pound boneless beef chuck roast, trimmed
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons vegetable oil
½ cup dry red wine
3 cups low-sodium beef broth
2 cups cubed rutabaga
1 medium onion, cut into thin wedges
4 carrots, cut diagonally into 1-inch pieces
½ cup thinly sliced celery
4 cloves garlic, minced
2 bay leaves
2 teaspoons herbes de Provence

Steps:

Cut beef chuck roast into 3/4-inch pieces. Toss together beef, flour, and 1/4 teaspoon each salt and pepper in a bowl until coated. Heat oil in a large pot over medium-high heat. Add meat and cook until browned, about 5 minutes.
Add red wine (if using) to pot and simmer until alcohol evaporates, 3 to 4 minutes. Stir in broth, rutabaga, onion, carrots, celery, garlic, bay leaves, herbes de Provence, and remaining salt and pepper. Bring to a boil. Reduce heat and simmer, covered, until meat and vegetables are tender, 30 to 40 minutes. Discard bay leaves.

Nutrition Facts : Calories 462 calories, Carbohydrate 19.5 g, Cholesterol 81.7 mg, Fat 31.3 g, Fiber 4.4 g, Protein 25.4 g, SaturatedFat 10.1 g, Sodium 443.5 mg

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan

Provided by Taste of Home

Categories Dinner

Time 3h

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes
1 tablespoon canola oil
1 large onion, chopped
5 cups water
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 to 3 teaspoons salt, optional
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, cut into 1/4-inch slices
1 medium rutabaga, peeled and cut into 1/2-inch cubes
1 cup sliced celery (1/2-inch pieces)
1/2 medium head cabbage, finely sliced
1/4 cup all-purpose flour
3/4 cup cold water
2 teaspoons browning sauce, optional

Steps:

In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 302 calories, Fat 11g fat (0 saturated fat), Cholesterol 86mg cholesterol, Sodium 263mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

ROOT STEW

Root Stew image

While inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I'm in the mood to change things up, I add potatoes or chicken. -Maria Davis, Flower Mound, Texas

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil, divided
1-1/2 pounds beef stew meat
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 medium onion, chopped
6 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
3 cups reduced-sodium beef broth
3 medium carrots
2 medium turnips
2 medium parsnips
1 small rutabaga
2 tablespoons cornstarch
1/4 cup cold water

Steps:

Preheat oven to 325°. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan; sprinkle with salt and pepper., In same pan, heat remaining oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic; cook and stir 1 minute. Stir in bay leaves, thyme, beef and broth; bring to a boil. Bake, covered, 1 hour., Peel and cut remaining vegetables into 1-in. pieces; add to Dutch oven. Bake, covered, until beef and vegetables are tender, 1 to 1-1/4 hours. , In a small bowl, mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves.

Nutrition Facts : Calories 227 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 676mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

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Rutabaga Beef Stew Recipes

RUTABAGA STEW

RUTABAGA BEEF STEW

Rutabagas and beef chuck roast make this stew a hearty and comforting main dish any night of the week.

OLD-FASHIONED BEEF STEW

This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan

ROOT STEW

While inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I'm in the mood to change things up, I add potatoes or chicken. -Maria Davis, Flower Mound, Texas

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