Harvest Stew Recipe

Name: Harvest Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cake flour; 1 tablespoon sugar; 2 teaspoons baking powder; 2 teaspoons minced fresh basil or 3/4 teaspoon dried basil; 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 6 tablespoons cold butter, cubed; 2/3 cup buttermilk; 1-1/2 pounds boneless pork, cut into 1-inch cubes; 2 tablespoons canola oil; 2 cups chicken broth; 1-1/2 cups chopped onion; 2 garlic cloves, minced; 2 teaspoons each minced fresh basil and rosemary or 3/4 teaspoon each dried basil and rosemary, crushed; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 medium rutabaga (1-1/4 pounds), cut into 1/2-inch cubes; 2 large carrots, cut into 1/2-inch slices; 3/4 pound fresh green beans, cut into 1-1/2-inch pieces; 3 tablespoons cornstarch; 3 tablespoons cold water

Servings: persons

2 cups cake flour
1 tablespoon sugar
2 teaspoons baking powder
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter, cubed
2/3 cup buttermilk
1-1/2 pounds boneless pork, cut into 1-inch cubes
2 tablespoons canola oil
2 cups chicken broth
1-1/2 cups chopped onion
2 garlic cloves, minced
2 teaspoons each minced fresh basil and rosemary or 3/4 teaspoon each dried basil and rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium rutabaga (1-1/4 pounds), cut into 1/2-inch cubes
2 large carrots, cut into 1/2-inch slices
3/4 pound fresh green beans, cut into 1-1/2-inch pieces
3 tablespoons cornstarch
3 tablespoons cold water

1
In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened (dough will be slightly sticky).
2
Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/4-in. thickness; cut with a floured 2-1/2-in. maple leaf or round cutter. Cover and refrigerate.
3
In a Dutch oven, brown pork in oil over medium heat. Stir in the broth, onion, garlic, basil, rosemary, salt and pepper; cover and simmer for 1 hour.
4
Add rutabaga and carrots; cover and simmer for 30 minutes or until vegetables are crisp-tender. Add beans; cook for 10 minutes longer or until beans are crisp-tender. Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
5
Pour into an ungreased shallow 2-1/2- to 3-qt. baking dish. Immediately top with 12 biscuits. Bake, uncovered, at 400u00b0 for 15 minutes or until biscuits are golden brown. Bake remaining biscuits on an ungreased
6
for 10-12 minutes.

1162

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 22 ingredients. The key ingredients include: 2 cups cake flour, 1 tablespoon sugar, 2 teaspoons baking powder, 2 teaspoons minced fresh basil or 3/4 teaspoon dried basil, and more.

Yes, Harvest Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harvest Stew

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