Best Rutabaga 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 AND CHICKEN STEW

Rutabaga and Chicken Stew image

This is from a recipe card at Wal-Mart ya'll ! I just love rutabaga and with chicken thighs and parsnips, I think it sounds good and not too expensive either!!! Yeah!!

Provided by Count Chocula

Categories Stew

Time 48m

Yield 1 pot stew, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 small rutabaga, peeled and diced in 1/2-inch pieces
2 medium parsnips, peeled and diced in 1/2-inch pieces
1 medium carrot, peeled and diced in 1/2-inch pieces
2 tablespoons butter
1 lb boneless skinless chicken thighs, cut into bite-size pieces
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large leek, chopped
2 cups chicken broth
2 tablespoons chopped fresh Italian parsley, chopped

Steps:

Bring a large pot of lightly salted water to boiling. Add rutabaga, parsnips and carrot. Cover and cook 10 minutes or until tender. Drain and set aside.
While vegetables are cooking, melt butter in large pot over medium heat. Dust chicken with flour and season with salt and pepper,,,reserving any leftover flour.
Brown chicken half at a time in pot with butter; remove chicken when brown.
Add the leek to the pot. Saute for 3 minutes or until tender.
Add 1 TBSP of the reserved flour to the pot, stir to form a paste.
Stir in the chicken broth and bring to boiling, stirring frequently.
Return chicken to pot, add vegetables and reduce heat to low.
Cover and simmer 10 minutes then sprinkle with chopped parsley.