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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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:
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.
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