Rutabaga Stew Recipe -
Rutabaga Stew Recipe
  • READY IN 4+ hrs

Rutabaga Stew

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    20 mins
  • COOK

    4 hrs 5 mins

    4 hrs 25 mins


  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. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 24, 2014

Ok, I really can't say enough good things about this! The reason I chose to make this is I love rutabaga, and I wanted some new ways to prepare it. Plus this recipe sounded interesting and unlike any stew I had made. Sold! I thought for sure this stew would end up bright red, but surprise! It didn't! The color actually kept getting lighter the longer it cooked and the beets turned a light color. I made this exactly as written, except I added a couple bay leaves like the other reviewer suggested because I was afraid this would be bland. My only suggestion is to add some salt to taste. It was really necessary to bring out all the lovely vegetable flavors in this stew. It's VERY healthy and I don't feel guilty about having two servings. The best part - it's even better the next day! Keeper!!! Thanks for the great recipe BTheGusto!

Most Helpful Critical Review
Feb 26, 2015

The stew was very sweet! And after simmering for 3 hours was nothing more than chicken shreds and rutabaga. Calorie count is great but nothing special other than that. Would not make again but did remind me that I love rutabaga. BTW>>>>> it may not have turned red but it was a very "bright orange".


6 Ratings

Oct 18, 2014

This stew is delicious and unique. I rarely give 5 stars (don't like grade inflation), but this recipe deserves it. Used beef and added bay leaf and salt as recommended by other reviewers. Thanks for sharing it!

Nov 04, 2014

This recipe was an A+! I did a few modifications only based on what I had or didn't have but just the chicken rutabaga combo concept here is a great base. I didn't have beets or carrots but I did add sweet potatos, mushrooms, and chopped kale. It really made for a hearty stew. Per some other reviews I added a bay leaf and I added a dash of herbes de provence. I would absolutely make this again, delicious!

Nov 30, 2013

Absolutely LOVED IT! I added one bay leaf and little bit of dried thyme......Delicious! Thanks for sharing your mom's recipe. Perfect for a cold winter day, the stove heat helped keep the house warm and lovely aroma.

Feb 25, 2015

It's snowing here. I had rutabagas I wanted cook and found this recipe. I didn't beets, but I had everything else. I made this and some cornbread. Wonderful!


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  • Calories
  • 111 kcal
  • 6%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 80 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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