Herb Crusted Vegetable Stew

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“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.

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