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Harvest Stew Recipe

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Looking for a new way to dress up your fall festivities? This tasty stew, hot from the Crafting Traditions kitchen, will do the trick! To make it extra eye-appealing, our cooks topped it with easy-to-cut leaf biscuits, then flavored it with savory pieces of pork plus vegetables and herbs.

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Harvest Stew Recipe

Prep: 20 min. Bake: 2 hours 10 min.

Yield: 6-8 Servings

20 130 150

Ingredients

HERBED BISCUITS:
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 cups cold butter, cubed
2/3 cup buttermilk
STEW:
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

Directions

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).
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.
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.
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.
Pour into an ungreased shallow 2-1/2- to 3-qt. baking dish. Immediately top with 12 biscuits. Bake, uncovered, at 400° for 15 minutes or until biscuits are golden brown. Bake remaining biscuits on an ungreased baking sheet for 10-12 minutes. Yield: 6-8 servings.

Originally published as Harvest Stew in Country Woman September/October 1995, p23

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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