Herb Crusted Vegetable Stew

Sharon123's Note:

This is a hearty stew and can be made from canned stew vegetables(see my recipe). I got this from the Ball Blue Book of Canning.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Yield: 2 individ ...

Stew

• 1 (1 quart) jar stew vegetable
• 2 tablespoons cornstarch
• 3 tablespoons water

Crust

• ¾ cup flour
• 1 tablespoon minced mixed herbs , parsley,basil and thyme
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup butter or ¼ cup margarine
• 2 tablespoons heavy cream or 2 tablespoons milk

Directions:

1. To make stew: Drain liquid from vegetables, reserving 1 1/2 cups.
2. Combine cornstarch and water, stirring to dissolve cornstarch.
3. Add reserved liquid.
4. Cook until mixture thickens.
5. Stir in drained vegetables; set aside.
6. To make crust: Combine flour, herbs, baking powder and salt in a medium bowl.
7. With a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs.
8. Stir in cream just until blended.
9. Form dough into a ball.
10. On a llightly floured surface, roll dough 1/4-inch thick.
11. Cut dough into two 6-inch circles; cut vents in center of each dough round to allow steam to escape.
12. Divide vegetable mixture between two 6-inch individual casserole dishes.
13. Top each with crust.
14. Place casserole dishes on a baking sheet.
15. Bake at 350* for 30 to 35 minutes or until crust is golden brown.
16. Cool 10 minutes on a wire rack.
17. Serve warm.

Reviews

[southern chef in louisiana]

this was very filling and great for chilly nights i made a roast to go with it on the side only because i have a son who thinks meat has to be with every meal