Rutabaga Stew Recipes

RUTABAGA BEEF STEW

Rutabaga Beef Stew image

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

Provided by dinehaus

Categories Beef Stew

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

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
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

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.

Nutrition Facts : Calories 462 calories, Carbohydrate 19.5 g, Cholesterol 81.7 mg, Fat 31.3 g, Fiber 4.4 g, Protein 25.4 g, SaturatedFat 10.1 g, Sodium 443.5 mg

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