What is spring baking stew?

Spring baking stew is a light and flavorful variation of traditional stew, featuring seasonal spring vegetables and herbs, topped with baked biscuits or dumplings. It offers a comforting yet refreshing meal option for the transitional spring season.

What are the best vegetables to use in spring baking stew?

Ideal vegetables for spring baking stew include asparagus, peas, spinach, new potatoes, carrots, and leeks. These vegetables provide a fresh and vibrant flavor profile that complements the lighter nature of the dish.

How do I make the biscuits for spring baking stew?

You can use a pre-made biscuit mix or make homemade biscuits using flour, baking powder, salt, butter, and milk. The biscuits are typically dropped or placed on top of the stew during the last 15-20 minutes of baking, allowing them to cook alongside the stew.

Can I prepare spring baking stew in advance?

Yes, you can prepare the stew base in advance and refrigerate it. However, it's best to add the biscuits just before baking to prevent them from becoming soggy. This makes it a convenient meal for busy weeknights.

5 Easy Spring Baking Stew Recipes: Proven Secrets!

Name: Spring Baking Stew: Easy One-Pot Recipe!
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts, cut into bite sized pieces; 1 medium onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 8 ounces cremini mushrooms, sliced; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup frozen peas; 1 cup frozen corn; 1/2 cup heavy cream; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh thyme leaves; Salt and pepper to taste; 2 cups all purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter, cut into cubes; 3/4 cup milk

Description

A comforting and delicious spring stew topped with fluffy homemade biscuits, bursting with fresh seasonal vegetables.

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite sized pieces
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
4 cups chicken broth
1 cup frozen peas
1 cup frozen corn
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
Salt and pepper to taste
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
3/4 cup milk

Instructions

Preheat oven to 400°F (200°C).
Heat olive oil in a large Dutch oven or oven safe pot over medium high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
Add onion, carrots, and celery to the pot and cook until softened, about 5 7 minutes.
Add mushrooms and garlic and cook for another 3 5 minutes, or until mushrooms are tender and garlic is fragrant.
Pour in chicken broth and bring to a simmer. Add the cooked chicken back to the pot.
Stir in frozen peas, frozen corn, heavy cream, parsley, and thyme. Season with salt and pepper to taste. Let simmer for 10 minutes, allowing the flavors to meld.
While the stew simmers, prepare the biscuit topping. In a large bowl, whisk together flour, baking powder, and salt.
Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Add milk and stir until just combined. Do not overmix.
Drop spoonfuls of biscuit dough evenly over the top of the stew.
Transfer the Dutch oven to the preheated oven and bake for 20 25 minutes, or until the biscuits are golden brown and the stew is bubbly.
Let cool slightly before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: American

Nutrition

Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 100mg

Keywords: spring, stew, biscuits, chicken, vegetables, comfort food