Welcome the robust flavors of root veggies in a warm and cozy stew.
Baked "Veggie Burger" Stew
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 4
- Ingredients 15
Ingredients
- 2 medium potatoes, cubed (2 cups)
- 2 small turnips, peeled and cubed
- 1/2 medium rutabaga, peeled and cubed (2 cups)
- 2 medium stalks celery, sliced (1 cup)
- 2 medium carrots, sliced (1 cup)
- 3 small onions, cut into fourths
- 1/2 cup Gold Medal™ all-purpose flour
- 2 cups vegetable broth or Progresso™ beef flavored broth (from 32-oz carton)
- 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
- 2 tablespoons chopped fresh or 3/4 teaspoon dried thyme leaves
- 2 tablespoons chopped fresh or 3/4 teaspoon dried marjoram leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 dried bay leaf
- 4 frozen vegetarian burgers, thawed and cut into 1-inch pieces

Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. In ovenproof 4-quart Dutch oven, mix potatoes, turnips, rutabaga, celery, carrots and onions.
-
Step2In small bowl, mix flour and broth until smooth. Stir broth mixture and remaining ingredients except burger pieces into vegetable mixture. Heat to boiling over medium-high heat. Stir in burger pieces.
-
Step3Cover; bake 50 to 60 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf.
Nutrition
300
Calories
4g
Total Fat
18g
Protein
55g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 35
- Total Fat
- 4g
- 0%
- Saturated Fat
- 1g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 1250mg
- 0%
- Total Carbohydrate
- 55g
- 0%
- Dietary Fiber
- 9g
- 0%
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 48%
- 48%
- Calcium
- 16%
- 16%
- Iron
- 36%
- 36%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;Tips from the Betty Crocker Kitchens
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