Type what you have

Ingredients

• ✓ rutabaga
• milk
• buttermilk
• cinnamon
• salt
• black pepper

Instructions

1. 1 Place rutabagas in a large pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and return to the warm pot.
2. 2 Mash rutabagas with a potato masher. Add milk, buttermilk, and cinnamon. Whip with an electric mixer until smooth. Season with salt and pepper.

By Heather0283

Ingredients

• ✓ rutabaga
• bacon
• butter
• salt
• black pepper

Instructions

1. 1 Place bacon in a skillet over medium heat; cook and stir until crisp, about 10 minutes. Remove bacon from skillet, reserving 1 to 2 tablespoons bacon grease, to your preference.
2. 2 Bring a large pot of water to a boil. Cook rutabagas in the boiling water until very tender, 15 to 20 minutes. Drain rutabagas and return to the pot.
3. 3 Mix reserved bacon grease, butter, salt, and pepper into rutabagas; blend using an electric mixer until smooth. Stir chopped bacon into the rutabaga mixture.

By Laura Fields

Ingredients

• ✓ rutabaga
• chicken broth
• evaporated milk
• butter
• salt
• black pepper

Instructions

1. 1 Place rutabaga in a medium saucepan; add broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes. Drain.
2. 2 Transfer to a large bowl. Mix in evaporated milk and butter with an immersion blender a little at a time, until desired consistency is reached. Season with salt and pepper.

By Beth Wand Sidell

Ingredients

• ✓ rutabaga
• water
• half and half
• butter
• salt
• pepper
• garlic powder

Instructions

1. 1 Pour water into a multi-functional pressure cooker (such as Instant Pot); place trivet into the Pot. Place rutabaga in the steamer basket; set inside the Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga. Remove trivet from the Pot. Return rutabaga to the Pot or place in a medium bowl.
3. 3 Add half-and-half, butter, salt, black pepper, and garlic powder to rutabaga; mash to desired consistency. Rutabaga will have a chunky texture. Serve warm.

By France Cevallos

Ingredients

• ✓ rutabaga
• vegetable oil
• chicken
• beet
• carrot
• celery
• red onion
• water

Instructions

1. 1 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.
2. 2 Add rutabagas, beets, carrots, celery, and onion to the pot.
3. 3 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 vegetables submerged.

By Britt Gustaveson

Ingredients

• ✓ rutabaga
• parsnip
• carrot
• salt
• vegetable oil
• basil
• salt
• black pepper
• parsley

Instructions

1. 1 Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
2. 2 Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
5. 5 Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

By rupps

Ingredients

• ✓ rutabaga
• butternut squash
• carrot
• sweet potato
• parsnip
• turnip
• olive oil
• kosher salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper: place vegetables into a deep roasting pan.
3. 3 Roast in the preheated oven until vegetables are tender and golden brown around the edges, about 45 minutes, stirring once during roasting to ensure even cooking.

By Sean's Mommy

Ingredients

• ✓ rutabaga
• butternut squash
• sweet potato
• garlic
• herbes de provence
• salt
• black pepper
• olive oil
• milk
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine rutabaga, butternut squash, sweet potato, garlic cloves, herbes de Provence, salt, and pepper in a large baking dish. Drizzle with olive oil and toss to coat.
3. 3 Bake in the preheated oven until fork-tender, about 60 minutes. Transfer to a large soup pot.
4. 4 Add milk and butter to the soup pot and heat over medium heat until milk is heated, 5 to 10 minutes. Puree soup with an immersion blender until smooth and uniform in consistency. Heat, without boiling, before serving.

By John Stine

Ingredients

• ✓ rutabaga
• sweet potato
• onion
• olive oil
• rosemary
• salt
• black pepper
• lemon juice
• lime juice
• orange juice

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine sweet potatoes, rutabagas, onion, and oil in a large bowl or resealable bag; toss to coat. Transfer to a 9x13-inch baking dish; sprinkle with rosemary, salt, and pepper.
3. 3 Bake in the preheated oven until vegetables are tender, about 20 minutes, stirring once halfway through cooking time. Add lemon, lime, and orange juices to baking dish; stir to combine. Bake 5 minutes more. Serve hot or warm.

By Sj.

Ingredients

• ✓ rutabaga
• butter
• maple syrup
• salt
• black pepper
• butternut squash
• turnip
• parsnip
• carrot
• sweet potato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
2. 2 Whisk melted butter, maple syrup, salt, and black pepper together in a large bowl until well combined. Add squash, turnips, parsnips, carrots, sweet potato, and rutabaga; toss to evenly coat. Transfer vegetables to the prepared roasting pan.
3. 3 Bake in the preheated oven until vegetables are tender, about 30 minutes.

By Kelly Nagy Cramer

Ingredients

• ✓ rutabaga
• vegetable oil
• garlic
• onion
• tomato
• potato
• oregano
• salt
• black pepper
• chicken broth

Instructions

1. 1 Heat the oil in a skillet over medium heat, and saute the garlic and onion until tender. Stir in the tomato, and cook until heated through. Mix in potatoes and rutabaga. Season with oregano, salt, and pepper. Pour in the broth, and bring to a boil. Reduce heat to low, and continue cooking 15 minutes, or until potatoes and rutabaga are tender.

By Marta Olynyk

Ingredients

• ✓ rutabaga
• potato
• sweet potato
• parsnip
• carrot
• olive oil
• sweet red chili sauce
• steak seasoning
• onion powder
• garlic powder
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss potatoes, sweet potato, parsnips, carrots, and rutabaga with olive oil and chili sauce in a large bowl until coated; season with steak seasoning, onion powder, garlic powder, and black pepper. Toss until evenly coated; spread vegetables into a 9x13-inch roasting pan.
3. 3 Cook in the preheated oven until vegetables are tender, about 40 minutes, stirring halfway through.

By NEWSAHMOM

Ingredients

• ✓ rutabaga
• olive oil
• pork loin
• water
• beef bouillon
• chicken bouillon
• carrot
• celery
• hominy
• kidney bean
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add pork; cook and stir until browned on all sides, 5 to 10 minutes.
2. 2 Stir water and bouillon cubes together in a large pot over medium-high heat until bouillon cubes dissolve. Add pork, rutabaga, carrots, and celery; bring to a boil. Reduce heat to medium-low; simmer until vegetables tender, about 40 minutes.
3. 3 Stir hominy and kidney beans into soup; simmer until hominy and pork tender, about 30 minutes more. Season with salt and black pepper.

By Mohawk

Ingredients

• ✓ rutabaga
• cooking spray
• beet
• potato
• parsnip
• turnip
• olive oil
• salt
• black pepper
• vegetable broth
• balsamic vinegar
• italian seasoning
• goat cheese

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Spray a baking sheet with cooking spray.
3. 3 Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
4. 4 Spread seasoned vegetables over prepared baking dish.
5. 5 Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
6. 6 Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
7. 7 Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
8. 8 Transfer roasted vegetables to a bowl and toss with goat cheese.

By WillMetz

Ingredients

• ✓ rutabaga
• all-purpose flour
• salt
• shortening
• water
• round steak
• chuck steak
• potato
• onion
• carrot
• salt
• pepper
• margarine

Instructions

1. 1 Make the dough: Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in water until dough comes together. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Make the filling: Mix meat, potatoes, onion, carrot, rutabaga, salt, and pepper in a bowl until well combined.
4. 4 Remove dough from the refrigerator and divide into six pieces. Shape pieces into balls, then roll into 6-inch diameter rounds on a lightly floured surface. Spread about 1 cup filling over half of each round and dot with 1 tablespoon margarine. Fold uncovered pastry up and over filling; crimp edges to seal. Prick with a fork and place onto the prepared baking sheet.
5. 5 Bake in the preheated oven for 1 hour.

By Allrecipes Member

Ingredients

• ✓ rutabaga
• yukon gold potato
• turnip
• celery root
• parsnip
• salt
• garlic
• butter
• chicken broth
• heavy cream
• thyme
• nutmeg
• cayenne pepper
• olive oil
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of generously salted water to a boil. Add the vegetables, and cook uncovered for 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the vegetables are cold, drain well, and set aside.
3. 3 Cook garlic and butter in a large skillet over medium heat until garlic starts sizzling, about 3 minutes.
4. 4 Stir in chicken broth, heavy cream, thyme, nutmeg, and cayenne pepper; cook until mixture begins to simmer, about 5 minutes.
5. 5 Coat a 9x13-inch baking dish with olive oil and spread vegetables evenly over the oil.
6. 6 Pour broth and cream mixture over vegetables and top with half of the grated Parmigiano-Reggiano cheese.
7. 7 Cover baking dish loosely with aluminum foil, place on a baking sheet, and bake in the preheated oven for 40 minutes.
8. 8 Remove baking dish from the oven and top with remaining Parmigiano-Reggiano. Bake uncovered until vegetables are browned, bubbling, and tender, about an additional 30 minutes.
9. 9 Remove from the oven and let rest for 20 minutes.

By John Mitzewich

Ingredients

• ✓ rutabaga
• all-purpose flour
• shortening
• water
• salt
• potato
• carrot
• onion
• ground beef
• ground pork
• salt
• black pepper
• monosodium glutamate
• beef bouillon
• water

Instructions

1. 1 Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
2. 2 Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
3. 3 Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
4. 4 Bake at 425 degrees F (220 degrees C) for 45 minutes.

By Ruth

Ingredients

• ✓ rutabaga
• sweet potato
• butternut squash
• delicata squash
• onion
• red potato
• carrot
• rosemary
• thyme
• oregano
• olive oil
• bay leaf
• lemon juice
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine sweet potatoes, butternut squash, rutabaga, delicata squash, onion, red potatoes, and carrots in a large roasting pan. Combine rosemary, thyme, and oregano in a small bowl.
3. 3 Drizzle olive oil over vegetables; sprinkle with herb mixture, then toss to coat. Scatter bay leaves over vegetables; drizzle lemon juice and red wine vinegar over top.
4. 4 Roast in the preheated oven until vegetables are tender, about 1 ½ hours, stirring every 30 minutes. Season with salt and black pepper.

By Snowbunny

Ingredients

• ✓ rutabaga
• chicken thigh
• onion
• red onion
• celery
• red potato
• turnip
• carrot
• cremini mushroom
• garlic
• salt
• herbes de provence
• onion powder
• garlic powder
• black pepper
• vegetable broth

Instructions

1. 1 Heat a saute pan over medium-low heat. Cook chicken thighs in batches just until skin starts to brown, 2 to 3 minutes per side. Don't overcook; the meat should still be pink and raw on the inside. Set chicken aside in a bowl, reserving juices in the pan.
2. 2 Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
3. 3 Add potatoes, rutabaga, turnips, carrots, mushrooms, and garlic to the onion-celery mixture. Sprinkle salt, herbes de Provence, onion powder, garlic powder, and pepper on top. Stir and mix vegetables until coated.
4. 4 Place 1/2 of the vegetable mixture in a slow cooker. Add 1/2 of the chicken. Layer remaining vegetables and chicken on top. Pour vegetable broth over the mixture in the slow cooker.
5. 5 Cook on Low for 7 hours, gently stirring every few hours if desired.
6. 6 Use tongs to remove chicken from the stew. Let cool. Separate skin and bones from the meat and shred meat. Stir meat back into the slow cooker.

By Alarowitz

Ingredients

• ✓ rutabaga
• black pepper
• salt
• italian seasoning
• onion soup mix
• red pepper flakes
• parsley
• brown rice
• white rice
• chicken broth
• corn
• zucchini
• broccoli
• red bell pepper
• green bell pepper
• cabbage
• parsnip
• garlic
• onion
• celery
• carrot
• kielbasa sausage
• pumpkin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cut around the top of pumpkin to make a lid. Use a large metal spoon to scoop out inside membrane and seeds. Place hollowed-out pumpkin with lid on the prepared baking sheet,
3. 3 Cook in the preheated oven for 1 hour, then lower heat to 325 degrees F (165 degrees C).
4. 4 Meanwhile, place sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. Stir in parsnips, rutabaga, and cabbage; cook until vegetables are almost tender, about 5 minutes. Add bell peppers, broccoli, zucchini, and corn. Pour in chicken broth, add rice, and cook for 5 minutes more. Stir in parsley, red pepper flakes, onion soup mix, and Italian seasoning until incorporated; season with salt and pepper.
5. 5 Keeping pumpkin on the baking sheet, spoon vegetable-sausage mixture into pumpkin, and replace the lid. Loosely cover pumpkin with aluminum foil.
6. 6 Continue cooking pumpkin in the preheated oven until flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with vegetable mixture. To serve, place pumpkin on a serving platter and remove the lid to ladle out the contents.

By gptraveler

Ingredients

• ✓ rutabaga
• garlic and herb seasoning blend
• parsley
• leek
• onion
• baby carrot
• cabbage
• potato
• olive oil
• leg of lamb
• black pepper
• salt
• garlic and herb seasoning blend
• savory
• all-purpose flour
• bay leaf
• black pepper
• allspice berry
• salt
• garlic
• thyme
• parsley
• celery
• onion
• irish stout beer
• lamb shoulder blade chop
• water

Instructions

1. 1 Combine water, lamb chops, stout beer, large onion, celery, parsley sprigs, 5 sprigs thyme, garlic, 1 1/2 teaspoon salt, allspice, black pepper, and 3 bay leaves in a slow cooker to make broth.
2. 2 Cook on High until flavors combine, about 4 hours. Let cool, at least 30 minutes. Place lamb chops in a resealable plastic bag. Strain broth into a bowl; discard solids. Refrigerate lamb chops and broth, 8 hours to overnight.
3. 3 Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.
4. 4 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/3 cubed lamb; cook until browned, 1 to 2 minutes per side. Repeat with remaining olive oil and cubed lamb. Transfer browned lamb to the slow cooker.
5. 5 Skim fat off the chilled broth and pour into the slow cooker. Trim and bone lamb chops; dice lamb meat and add to the slow cooker. Stir in remaining 5 sprigs thyme and bay leaf, rutabagas, potatoes, cabbage, baby carrots, and small onions.
6. 6 Cook on High until lamb is tender, about 4 hours. Discard thyme sprigs and bay leaves. Stir in leek, chopped parsley, and 1 teaspoon garlic and herb seasoning. Cook until flavors combine, 2 to 3 minutes more.

By Lesalee

Ingredients

• ✓ rutabaga
• water
• salt
• brown sugar
• butter
• black pepper

Instructions

1. 1 Combine rutabaga and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain rutabaga in a colander and return to Instant Pot®. Select Saute function. Cook on low until rutabaga starts to sizzle, about 5 minutes. Cancel Saute mode. Season with brown sugar, butter, and pepper. Use an immersion blender to mash rutabaga until smooth. Taste and adjust the seasoning if necessary.

By Bren

Ingredients

• ✓ rutabaga
• olive oil
• kosher salt
• sugar
• basil
• oregano

Instructions

1. 1 Place a rack in the center of the oven and preheat to 400 degrees F (200 degrees C).
2. 2 Place rutabaga in a large resealable plastic bag and drizzle olive oil over it. Seal the bag tightly and shake until rutabaga is nicely covered with oil. Open the bag and add salt, sugar, basil, and oregano. Seal the bag again and shake gently until spices are evenly distributed. Transfer rutabaga to a nonstick baking sheet.
3. 3 Roast in the preheated oven until tender and golden, stirring halfway through, about 40 minutes.

By Shannon Kelley

Ingredients

• ✓ rutabaga
• butter
• brown sugar
• water
• soy sauce

Instructions

1. 1 Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil.
2. 2 Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.

By Michele Etling

Ingredients

• ✓ rutabaga
• olive oil
• water
• butter
• garlic
• sage
• salt
• black pepper
• red pepper

Instructions

1. 1 Cut rutabaga into thin noodles using a spiralizer.
2. 2 Heat olive oil in a large skillet over medium-high heat. Saute rutabaga noodles, stirring constantly, until the noodles start turning a bright yellow color, 4 to 5 minutes. Add water and cover with a lid. Lower heat to medium and steam noodles until they soften to an al dente texture, 7 to 8 minutes. Remove lid and toss noodles until water has evaporated. Transfer noodles to a bowl and keep warm.
3. 3 Wipe out skillet and melt butter over medium heat. Swirl butter until brown specks begin to appear in the bottom of the skillet, 2 to 3 minutes. Add garlic to skillet and stir for 2 to 3 minutes, taking care not to burn. Add sage and stir to coat. Return rutabaga noodles to the pan and toss to combine. Season with salt and freshly cracked pepper. Garnish with crushed red pepper and serve immediately.

By France Cevallos

Ingredients

• ✓ rutabaga
• water
• long-grain white rice
• milk
• butter
• white sugar
• salt
• black pepper
• nutmeg
• egg

Instructions

1. 1 Place the water into a saucepan, add the rice, and bring to a boil over medium-high heat. Stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes.
2. 2 Meanwhile, place the rutabaga into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
4. 4 Drain the rutabaga, and place into a mixing bowl. Add the milk, butter, sugar, salt, pepper, and ground nutmeg. Beat or mash the rutabaga until smooth. Stir in the cooked rice, and beat in the egg yolks.
5. 5 Beat the egg whites in a separate bowl until stiff peaks form. Fold gently into the rutabaga mixture. Spoon mixture into prepared casserole dish.
6. 6 Bake in preheated oven until top is lightly browned, about 1 hour.

By PJ's kitchen

Ingredients

• ✓ rutabaga
• red onion
• carrot
• sweet potato
• olive oil
• butter
• curry powder
• turmeric
• salt
• cumin

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Combine red onions, carrots, sweet potatoes, and rutabaga in a large bowl. Pour in olive oil and butter. Add curry powder, turmeric, salt, and cumin; toss until thoroughly coated. Transfer to a large baking dish.
3. 3 Bake in the preheated oven, uncovered, until almost tender, 20 to 30 minutes. Toss. Continue baking until vegetables are fork-tender, 20 to 30 minutes more.

By canadian-brit

Ingredients

• ✓ rutabaga
• russet potato
• butter
• mustard powder
• scallion
• salt
• black pepper

Instructions

1. 1 Place potatoes and swede in a large pot; cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain.
2. 2 Mash butter and mustard powder into potatoes and swede until well incorporated. Stir in scallions, salt, and pepper.

By wsf

Ingredients

• ✓ rutabaga
• vegetable broth
• buttercup squash
• onion
• potato
• sweet potato
• carrot
• no-salt seasoning blend
• garlic
• curry powder
• black pepper
• nutmeg
• bay leaf

Instructions

1. 1 Pour vegetable broth into a large pot over medium heat. Add buttercup squash, rutabaga, onion, potato, sweet potato, carrot, seasoning blend, garlic, curry powder, pepper, nutmeg, and bay leaf. Simmer until rutabaga and squash are soft, about 1 hour.
2. 2 Puree soup with an immersion blender until smooth.

By Tina Bell

Ingredients

• ✓ rutabaga
• beef chuck roast
• all-purpose flour
• salt
• black pepper
• vegetable oil
• red wine
• beef broth
• onion
• carrot
• celery
• garlic
• bay leaf
• herbes de provence

Instructions

1. 1 Cut beef chuck roast into 3/4-inch pieces. Toss together beef, flour, and 1/4 teaspoon each salt and pepper in a bowl until coated. Heat oil in a large pot over medium-high heat. Add meat and cook until browned, about 5 minutes.
2. 2 Add red wine (if using) to pot and simmer until alcohol evaporates, 3 to 4 minutes. Stir in broth, rutabaga, onion, carrots, celery, garlic, bay leaves, herbes de Provence, and remaining salt and pepper. Bring to a boil. Reduce heat and simmer, covered, until meat and vegetables are tender, 30 to 40 minutes. Discard bay leaves.

By dinehaus