Rutabaga Beef Stew

Hearty Rutabaga Beef Stew: A Warm and Comforting Dish for Chilly Days

As the temperatures drop and the days grow shorter, there’s nothing quite like a warm and hearty stew to satisfy your cravings and comfort your soul. Our Rutabaga Beef Stew recipe is the epitome of comfort food, with tender chunks of beef, earthy rutabagas, and aromatic herbs simmered to perfection in a rich and flavorful broth. Whether you’re looking for a comforting weeknight dinner or a cozy meal to share with family and friends, this stew is sure to hit the spot. Let’s dive into the recipe and discover how to make this delicious and comforting dish!

Ingredients

Meat:

  • 1 lb beef chuck, boneless roast

Produce:

  • 4 carrots, peeled and sliced
  • 1/2 cup celery, chopped
  • 4 cloves garlic, minced
  • 1 onion, cut into thin wedges
  • 2 cups rutabaga, peeled and diced

Canned Goods:

  • 3 cups low-sodium beef broth

Baking & Spices:

  • 2 tablespoons all-purpose flour
  • 2 teaspoons herbes de Provence
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt

Oils & Vinegars:

  • 2 tablespoons vegetable oil

Beer, Wine & Liquor:

  • 1/2 cup dry red wine

Instructions

Step 1: Brown the Beef

  1. Cut the beef chuck into bite-sized pieces and season with salt and pepper.
  2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
  3. Add the beef to the pot in batches, making sure not to overcrowd the pan, and brown on all sides. Remove the browned beef from the pot and set aside.

Step 2: Saute the Aromatics

  1. In the same pot, add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5-7 minutes.

Step 3: Make the Roux

  1. Sprinkle the flour over the vegetables and stir to coat.
  2. Cook the flour mixture for 1-2 minutes, stirring constantly, until it turns golden brown.

Step 4: Deglaze the Pot

  1. Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.
  2. Allow the wine to reduce by half, stirring occasionally, for about 2-3 minutes.

Step 5: Add the Beef and Rutabaga

  1. Return the browned beef to the pot and add the diced rutabaga.
  2. Pour in the beef broth and add the bay leaves and herbes de Provence.
  3. Bring the stew to a simmer, then reduce the heat to low and cover. Let the stew simmer gently for 1 1/2 to 2 hours, or until the beef is tender and the rutabaga is cooked through.

Step 6: Serve and Enjoy

  1. Remove the bay leaves from the stew and discard.
  2. Taste the stew and adjust the seasoning with salt and pepper, if necessary.
  3. Ladle the warm and comforting Rutabaga Beef Stew into bowls and serve hot, garnished with fresh parsley if desired.

Cook Notes and Variations

  • Slow Cooker Method: To make this stew in a slow cooker, follow steps 1 and 2 as written, then transfer the browned beef and sautéed vegetables to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the rutabaga is cooked through.
  • Vegetarian Option: For a vegetarian version of this stew, omit the beef and use vegetable broth instead of beef broth. Add extra vegetables such as mushrooms, potatoes, and turnips for added flavor and texture.
  • Extra Flavor: For an extra depth of flavor, you can add a tablespoon of tomato paste or Worcestershire sauce to the stew.

FAQs (Frequently Asked Questions)

Q: What does rutabaga taste like? A: Rutabaga has a slightly sweet and earthy flavor, similar to a combination of turnip and cabbage. It becomes tender and mellow when cooked, making it a delicious addition to soups and stews.

Q: Can I make this stew ahead of time? A: Yes, this stew actually tastes even better the next day after the flavors have had time to meld together. Simply store the cooled stew in an airtight container in the refrigerator for up to 3 days, then reheat gently on the stovetop or in the microwave before serving.

Q: Can I freeze leftovers of this stew? A: Absolutely! This stew freezes well for up to 3 months. Let the stew cool completely, then transfer it to freezer-safe containers or resealable bags. Thaw overnight in the refrigerator before reheating.

Keto and Low-Carb Version

To make a keto and low-carb version of this stew, you can make the following modifications:

  • Replace Rutabaga: Substitute rutabaga with low-carb vegetables such as cauliflower or broccoli florets.
  • Omit Flour: Skip the all-purpose flour or use a low-carb thickener such as xanthan gum or glucomannan powder to thicken the stew.
  • Use Keto-Friendly Broth: Choose a low-carb beef broth or use homemade bone broth for added nutrients.

In conclusion, our Rutabaga Beef Stew is a delicious and satisfying dish that’s perfect for cozy nights at home or gatherings with loved ones. With its tender beef, flavorful rutabaga, and aromatic herbs, this stew is sure to warm your heart and soul. Whether you’re following a keto lifestyle or simply looking for a comforting meal to enjoy, this hearty stew is a must-try. So gather your ingredients and get ready to savor the rich and comforting flavors of this delicious Rutabaga Beef Stew!