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Rutabaga Beef Stew
Rutabaga Beef Stew
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Hearty beef chuck roast stew with rutabagas for a comforting meal any night.
Ingredients:
  • 1 pound boneless beef chuck roast, trimmed
  • 2 tablespoons all-purpose flour
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 0.5 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
  • 0.5 cup thinly sliced celery
  • 2 bay leaves
  • 2 teaspoons herbes de Provence
Instructions:
  • Cut the beef chuck roast into bite-sized 3/4-inch pieces. Coat the beef pieces in flour, salt, and pepper until fully covered. Brown the meat in hot oil in a large pot for around 5 minutes on medium-high heat.
  • If using red wine, pour it into the pot and let it simmer for 3 to 4 minutes until the alcohol evaporates. Then, mix in broth, rutabaga, onion, carrots, celery, garlic, bay leaves, herbes de Provence, and the remaining salt and pepper. Bring the mixture to a boil. Lower the heat, cover the pot, and simmer until the meat and vegetables are tender, for about 30 to 40 minutes. Remove and discard the bay leaves before serving.

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