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Harvest Stew

 Harvest Stew
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.
6-8 ServingsPrep: 20 min. Bake: 2 hours 10 min.


  • 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

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Harvest Stew (continued)

Ingredients (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.