Rutabaga Stew Recipe
- 1 tablespoon vegetable oil
- 1 1/2 pounds chicken, diced
- 4 rutabagas, peeled and diced
- 4 medium beets, peeled and diced
- 4 carrots, diced
- 3 stalks celery, diced
- 1 red onion, diced
- water, or to cover
- 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.
