Rutabaga Stew


My mom has been making rutabaga soup 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 and most time-consuming part of this stew is preparing the vegetables. I 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.

Prep Time:
20 mins
Cook Time:
4 hrs 5 mins
Total Time:
4 hrs 25 mins


  • 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


  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.

  2. Add rutabagas, beets, carrots, celery, and onion to the pot.

  3. 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 Facts (per serving)

111 Calories
2g Fat
13g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 111
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 23mg 8%
Sodium 80mg 3%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 14%
Total Sugars 9g
Protein 11g
Vitamin C 29mg 143%
Calcium 72mg 6%
Iron 1mg 6%
Potassium 560mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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