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Rutabaga Beef Stew

4.6
(5)

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
Servings:
4

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 (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

Directions

  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