Rutabaga Beef Stew


Rutabagas and beef chuck roast make this stew a hearty and comforting main dish any night of the week.

Rutabaga Beef Stew
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs


  • 1 pound boneless beef chuck roast, trimmed

  • 2 tablespoons all-purpose flour

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 2 tablespoons vegetable oil

  • ½ cup dry red wine (Optional)

  • 3 cups low-sodium beef broth

  • 2 cups cubed rutabaga

  • 1 medium onion, cut into thin wedges

  • 4 carrots, cut diagonally into 1-inch pieces

  • ½ cup thinly sliced celery

  • 4 cloves garlic, minced

  • 2 bay leaves

  • 2 teaspoons herbes de Provence


  1. Cut beef chuck roast into 3/4-inch pieces. Toss together beef, flour, and 1/4 teaspoon each salt and pepper in a bowl until coated. Heat oil in a large pot over medium-high heat. Add meat and cook until browned, about 5 minutes.

  2. Add red wine (if using) to pot and simmer until alcohol evaporates, 3 to 4 minutes. Stir in broth, rutabaga, onion, carrots, celery, garlic, bay leaves, herbes de Provence, and remaining salt and pepper. Bring to a boil. Reduce heat and simmer, covered, until meat and vegetables are tender, 30 to 40 minutes. Discard bay leaves.

Nutrition Facts (per serving)

462 Calories
31g Fat
20g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 462
% Daily Value *
Total Fat 31g 40%
Saturated Fat 10g 51%
Cholesterol 82mg 27%
Sodium 444mg 19%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 16%
Protein 25g
Potassium 990mg 21%

* 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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