Ingredients and Weight:
- Rutabagas: 500 grams (about 1 pound)
- Beef Stew Meat: 750 grams (about 1.5 pounds)
- Carrots: 2 medium, peeled and chopped
- Potatoes: 3 medium, peeled and cubed
- Onions: 2 large, chopped
- Garlic: 4-5 cloves, minced
- Beef broth or stock: 2 cups
- Tomato paste: 1/4 cup
- Dried oregano, basil, and thyme: 1 teaspoon each
- Salt and pepper: to taste
- Cooking oil or butter: for sautéing
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 2-3 hours (depending on the cooking method)
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350 degrees Fahrenheit or heat a stove-top pot on medium-high heat.
- Cube the rutabagas into bite-sized pieces and set aside.
- In a large pot or Dutch oven, brown the beef stew meat in a little bit of cooking oil or butter.
- Add the onions and garlic and continue to cook until the onions are softened.
- Stir in the chopped carrots, potatoes, and rutabagas.
- Pour in the beef broth or stock and bring to a boil.
- Reduce the heat and add the tomato paste and dried herbs (oregano, basil, thyme).
- Season with salt and pepper, then cover and cook for 2-3 hours, until the vegetables are tender and the meat is cooked through.
- Stir occasionally and adjust seasoning as needed.
- Serve hot with crusty bread or mashed potatoes.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: Approximately 400-500 calories per serving (depending on the amount of added fat during cooking)
Fat: 20-30 grams
Carbohydrates: 30-40 grams
Protein: 30 grams
Fiber: 5-7 grams (approx.)
Dish Characteristics:
- Hearty and flavorful, with a rich beefy taste.
- Vegetables are cooked through, making it a good dish for colder weather.
- The stew has a slightly sweet and savory flavor from the rutabagas.
User Comments:
- "The rutabagas added a unique flavor to the stew, it was delicious!" - John Doe
- "I love how hearty and filling this stew is, perfect for a cold winter's night." - Jane Smith
- "The dish was well-balanced and the combination of flavors was spot on." - Michael Johnson
Special Precautions and Tips:
- Be sure to cube the rutabagas into similar-sized pieces for even cooking.
- Adjust seasoning throughout cooking as tastes may vary.
- If using a slow cooker, follow the slow cooker's instructions and cooking time may vary.
- This dish is great for batch cooking and can be frozen or made ahead of time.
