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.

Recipe Summary

prep:
20 mins
cook:
4 hrs 5 mins
total:
4 hrs 25 mins
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

111 calories; protein 10.7g; carbohydrates 12.9g; fat 2.1g; cholesterol 23.4mg; sodium 80.4mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/24/2014
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! Read More
(16)

Most helpful critical review

Rating: 2 stars
02/27/2015
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". Read More
(1)
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/24/2014
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! Read More
(16)
Rating: 5 stars
10/18/2014
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! Read More
(6)
Rating: 5 stars
11/04/2014
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! Read More
(2)
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Rating: 5 stars
11/30/2013
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. Read More
(1)
Rating: 2 stars
02/26/2015
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". Read More
(1)
Rating: 4 stars
09/24/2018
I didn t have rutabaga and celery so I skipped that. Used chicken wings. I added spices: bay leaf thyme salt celery seed and less( not so soupy) chicken stock instead of water. Added parsnips too. DL Read More
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Rating: 5 stars
03/25/2020
I used pork stew meat instead of chicken, and added celery, rutabega, celery, onion, conecuh sausage, and chicken broth to simmer it in Seasoned with bay leaves, basil, thyme, garlic black and white pepper. I made a roux for the stew pot and cooked it about four hours Read More
Rating: 5 stars
04/15/2020
Made this yesterday and loved it. I swapped vegetable broth for the water and it was very flavorful! Added a little salt to taste as well. Read More
Rating: 5 stars
02/25/2015
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! Read More
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