Description
My mom has been making the stew for many years and it is by far the BEST stew I have ever tasted. It is hearty, filling, and inexpensive not to mention extremely delicious and fairly easy to make. The hardest part and the most time-consuming part for this stew is preparing the vegetables. I chop and dice all my vegetables by hand and so it can consume a little bit more time, but it is very much worth the extra time it takes. Pork, beef, or venison are all good in this recipe, too.
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 4 hrs 5 mins
Total Time: 4 hrs 25 mins
Servings: 15