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Diced chicken, rutabaga, and beets stew in a bowl.
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Rutabaga Stew

This 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. 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.
Course Main Course
Keyword Beets, Carrots, Celery, Chicken, Red Onion, Rutabaga, Vegetable Oil
Cooking Method Dutch Oven, Stovetop
Prep Time 20 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 25 minutes
Servings 15
Calories 113kcal
Author AllRecipes.com

Equipment

  • Dutch Oven Or large pot
  • Stovetop

Ingredients

  • 1 Tbsp Vegetable Oil
  • 1 1/2 lbs Chicken Diced
  • 4 Rutabagas Peeled and diced
  • 4 Beets Medium, peeled and diced
  • 4 Carrots Diced
  • 3 stalks Celery Diced
  • 1 Red Onion Diced
  • Water

Instructions

  • 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

Calories: 113kcal | Carbohydrates: 13g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 63mg | Potassium: 510mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2793IU | Vitamin C: 29mg | Calcium: 60mg | Iron: 1mg