Lunch: Rutabaga Stew
Recipe by BTheGusto 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-co
Ingredients
1 tablespoon vegetable oil
1 1/2 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
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 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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Nutrition Facts
Serving Size: 15
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
