Easy Beef Stew with Rutabaga & Salsa Verde

Rich beef and peppery rutabaga make a hearty stew, perfect for chilly weather. But the beef comes already roasted, so this version comes together quickly for a cozy weeknight dinner. 

What You Get

Rutabaga 

Garlic 

Mirepoix 

Slow-roasted beef

Beef broth (see note below) 

Salsa verde

What You’ll Need

Olive oil 

Salt and freshly ground pepper

Dry white wine or beer (optional)

Bay leaf (optional)

Makes 3 servings

20 minutes active time

35 minutes total time

Step 1 

Dice the rutabaga into ½-inch pieces (you should have about 2 cups). Chop 4 or 5 cloves of garlic. 

Step 2

In a pot over medium-high heat, warm 1 tablespoon olive oil. Add the mirepoix, season with salt, and sauté until softened, about 4 minutes. Add the rutabaga and continue to cook until lightly browned, 5 to 7 minutes. Add the garlic and stir until fragrant, 30 seconds. 

Step 3

Add the beef and broth. Add ¼ cup white wine or beer, if you have a bottle open, and a bay leaf, if you happen to have one on hand. Bring to a simmer, and cook until the flavors blend, 10 to 15 minutes. Season to taste with salt. 

Step 4

Ladle the soup into bowls, top with a drizzle of the salsa verde, a few grinds of pepper, and serve warm. 

Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.