Ham and Succotash Stew with Cheddar Biscuits Recipe

Name: Ham and Succotash Stew with Cheddar Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped fine; 2 garlic cloves, minced; 1 tablespoon unsalted butter; 3/4 pound ham steak, cut into 1-inch pieces (about 2 cups); 1 carrot, cut on the diagonal into 1/2-inch slices; 1 cup frozen corn; 1 cup frozen baby lima beans; 3/4 cup chicken broth; 3/4 cup water; 1/4 teaspoon dried thyme, crumbled; 1/4 cup yellow cornmeal; 1/4 cup all-purpose flour; 3/4 teaspoon double-acting baking powder; 1/4 teaspoon salt; 1/2 cup finely grated sharp Cheddar; 1/4 cup milk; a beurre manie made by kneading together 1 tablespoon softened unsalted butter and 2 tablespoons all-purpose flour

Servings: persons

1 medium onion, chopped fine
2 garlic cloves, minced
1 tablespoon unsalted butter
3/4 pound ham steak, cut into 1-inch pieces (about 2 cups)
1 carrot, cut on the diagonal into 1/2-inch slices
1 cup frozen corn
1 cup frozen baby lima beans
3/4 cup chicken broth
3/4 cup water
1/4 teaspoon dried thyme, crumbled
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 cup finely grated sharp Cheddar
1/4 cup milk
a beurre manie made by kneading together 1 tablespoon softened unsalted butter and 2 tablespoons all-purpose flour

1
In a large saucepan cook the onion and the garlic in the butter over moderately low heat, stirring, until the onion is softened.
2
Add the ham,the carrot, the corn, the lima beans, the broth, the water, and the thyme and simmer the stew, covered, for 10 to 12 minutes, or until the carrot is tender.
3
While the stew is simmering, in a bowl whisk together the cornmeal, the flour, the baking powder, and the salt, add the Cheddar, and toss the mixture well.
4
Stir in the milk until the dough is just combined.
5
Add the beurre manie to the stew, a little at a time, stirring until the sauce is thickened, and simmer the stew for 2 minutes.
6
Transfer the stew to a buttered 1-quart shallow baking dish, drop the biscuit dough in 6 mounds on top of it, and bake the stew in the upper third of a preheated 425F.
7
oven for 15 minutes, or until the biscuits are golden.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 medium onion, chopped fine, 2 garlic cloves, minced, 1 tablespoon unsalted butter, 3/4 pound ham steak, cut into 1-inch pieces (about 2 cups), and more.

Yes, Ham and Succotash Stew with Cheddar Biscuits falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ham and Succotash Stew with Cheddar Biscuits

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