Ham and Succotash Stew with Cheddar Biscuits

Ham and Succotash Stew with Cheddar Biscuits

Instructions

1
In a large saucepan cook the onion and the garlic in the butter over moderately low heat, stirring, until the onion is softened.
Ingredients you will need
ButterButter
GarlicGarlic
OnionOnion
Equipment you will use
Sauce PanSauce Pan
2
Add the ham,the carrot, the corn, the lima beans, the broth, the water, and the thyme and simmer the stew, covered, for 10 to 12 minutes, or until the carrot is tender. While the stew is simmering, in a bowl whisk together the cornmeal, the flour, the baking powder, and the salt, add the Cheddar, and toss the mixture well. Stir in the milk until the dough is just combined.
Ingredients you will need
Baking PowderBaking Powder
Lima BeansLima Beans
CornmealCornmeal
Cheddar CheeseCheddar Cheese
CarrotCarrot
BrothBroth
DoughDough
All Purpose FlourAll Purpose Flour
ThymeThyme
WaterWater
CornCorn
MilkMilk
SaltSalt
StewStew
HamHam
Equipment you will use
WhiskWhisk
BowlBowl
3
Add the beurre manié to the stew, a little at a time, stirring until the sauce is thickened, and simmer the stew for 2 minutes.
Ingredients you will need
StewStew
4
Transfer the stew to a buttered 1-quart shallow baking dish, drop the biscuit dough in 6 mounds on top of it, and bake the stew in the upper third of a preheated 425°F. oven for 15 minutes, or until the biscuits are golden.
Ingredients you will need
BiscuitsBiscuits
Mounds BarMounds Bar
StewStew
Equipment you will use
Baking PanBaking Pan
OvenOven
DifficultyHard
Ready In45 m.
Servings2
Health Score16