STREAMING NOW: Tia Mowry At Home

Herb Crusted Vegetable Stew

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
2 individual size casseroles

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a