Root Stew

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Root Stew to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Root Stew, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound lean ground beef
• 1 onion, chopped
• 4 stalks celery, chopped
• 3/4 cup ketchup
• 7 cups water
• 1/2 cup baby carrots
• 1 small rutabaga, chopped
• 4 large potatoes, chopped
• 1 small head cabbage, finely
• chopped

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine hamburger, onion, and celery in a stock pot

Step 2: Technique & Execution

Cook and stir over medium heat until the meat is browned

Step 3: Technique & Execution

Drain excess grease

Step 4: Technique & Execution

Stir in ketchup, water, baby carrots, rutabaga and potatoes

Step 5: Technique & Execution

Bring to boil, then simmer on low heat for 20 minutes

Step 6: Technique & Execution

Mix in chopped cabbage