Rutabaga And Chicken Stew Recipes

RUTABAGA STEW

Steps:

• 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.

RUTABAGA AND CHICKEN STEW

Steps:

• Bring a large pot of lightly salted water to boiling. Add rutabaga, parsnips and carrot. Cover and cook 10 minutes or until tender. Drain and set aside.
• While vegetables are cooking, melt butter in large pot over medium heat. Dust chicken with flour and season with salt and pepper,,,reserving any leftover flour.
• Brown chicken half at a time in pot with butter; remove chicken when brown.
• Add the leek to the pot. Saute for 3 minutes or until tender.
• Add 1 TBSP of the reserved flour to the pot, stir to form a paste.
• Stir in the chicken broth and bring to boiling, stirring frequently.
• Return chicken to pot, add vegetables and reduce heat to low.
• Cover and simmer 10 minutes then sprinkle with chopped parsley.

RUTABAGA BEEF STEW

Steps:

• 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.
• 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.