Harvest Stew Recipe
Harvest Stew Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours 10 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours 10 min.

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 tablespoons 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 Crafting Traditions September/October 1995 , p23

  • 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
  • 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
  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 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

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bigmamacooks User ID: 2760788 18548
Reviewed Apr. 2, 2011

"I doubt that "6 cups cold butter, cubed" is correct. Can someone check the ingredients for this recipe? Thanks."

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