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.
Recommended: 21 Healthy Fall Stews to Warm Up Cold Nights
VERIFIED BY Taste of Home Test Kitchen
- 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 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
- 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 Crafting Traditions September/October 1995 , p23
Reviews forHarvest Stew
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 2, 2011
"I doubt that "6 cups cold butter, cubed" is correct. Can someone check the ingredients for this recipe? Thanks."