HARVEST STEW

Harvest Stew image

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.

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 6-8 servings.

Number Of Ingredients 24

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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

Steps:

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.

Nutrition Facts :

Zhyar A. Mahmood

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I've made this stew several times now and it's always a hit. It's so easy to make and the leftovers are even better the next day.

Simaa Sharma

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This stew was a hit at my dinner party! Everyone loved the rich flavor and the tender beef.

Khizarhayait Khizarhayait

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I'm not sure what I did wrong, but my stew turned out watery. I think I might have added too much liquid.

Marie Watts

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This stew was delicious! I especially loved the tender beef and the flavorful broth.

Claudia Dervil-Stecher

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I made this stew in my slow cooker and it turned out perfectly! It was so easy to make and the flavors were amazing.

xd gastank

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This stew was a bit bland for my taste. I added some extra spices and it was much better.

RICHDOLLAZ 27

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I'm not a big fan of stews, but this one was really good! The beef was tender and flavorful, and the vegetables were cooked perfectly. I would definitely make this again.

saeed alawi

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This stew was easy to make and so delicious! I loved the combination of flavors. I served it with mashed potatoes and green beans, and it was a hit with my family.

ma Lo

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I followed the recipe exactly, and the stew turned out great! The only thing I would change is to add a bit more salt and pepper to taste.

BD RAKIB YT (Roman hasan)

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This hearty stew was the perfect way to warm up on a cold night. The flavors were rich and complex, and the beef was fall-apart tender. I will definitely be making this again!

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