Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

White Bean and Chard Stew
with biscuits

Active: 35 min Total: 55 min

A hearty stew with baked biscuits is exactly the type of meal we look for in the coldest, darkest weeks of winter. This version was last featured in 2018. It's not entirely traditional because we've packed it with extra greens, but it still fits the bill as cold weather comfort food.
Smarts: The stew can be made ahead of time. Just reheat it and add / bake the biscuits right before serving.

Tags

Ingredients

Servings:
4
Metric
Buttermilk Drop Biscuits:
  • Butter - 4 Tbsp, chilled
  • Flour, all-purpose - 1 cup
  • Baking powder - 1 tsp
  • Baking soda - 1/4 tsp
  • Salt - 1/4 tsp
  • Buttermilk, low-fat - 3/4 cup, chilled
White Bean and Chard Stew:
  • Onions, medium - 1, chopped
  • Carrots - 8 oz, chopped
  • Garlic - 2 cloves, chopped
  • Parsley (opt) - 1 Tbsp, chopped
  • Chard, any type - 4 leaves, chopped, leaves and stems separate
  • Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Flour, all-purpose - 1/4 cup
  • Thyme, dried - 1 tsp
  • Stock, any type - 3 cups
  • Bay leaves - 2
  • Peas, frozen - 1 1/2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Onions / Carrots / Garlic / Parsley - Prep as directed. Combine onions, carrots, and garlic. Store parsley separately. (Can be done up to 5 days ahead)
  2. Chard - Chop chard, keeping leaves and stems separate. (Can be done up to 3 days ahead)
  3. Butter - Cut butter into small pieces. (Keep it refrigerated until you’re ready to use it.) (Can be done up to 5 days ahead)
  4. Beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 425F / 218C degrees.
  2. Heat a Dutch oven or large skillet with oil over medium-high heat. Add onions, carrots, garlic, and chard stems with a pinch of salt. Saute until softened, 4 to 5 minutes. Add parsley and saute for 1 minute more.
  3. Add flour (portion for stew) and thyme and stir for ~1 minute, until no white spots of flour remain.
  4. Add stock, bay leaves, and peas (no need to defrost them first) and bring to a simmer, scraping up any brown bits on the bottom of the pan.
  5. Stir in beans and chard leaves and reduce heat to low. Taste and season with some salt and pepper, if needed.
  6. Meanwhile, in a mixing bowl, combine flour (portion for biscuits), baking powder, baking soda, and salt. Add chilled butter and, using your hands or a pastry cutter, rub it into the dry ingredients until the mixture resembles coarse cornmeal. Stir in buttermilk until just combined.
  7. Drop biscuits onto the top of the stew, making 1 large or 2 small biscuits per person.
  8. Transfer stew to the oven and bake until biscuits are golden on top and cooked through, 20 to 25 minutes.
  9. Serve stew with biscuits on top. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (28)
Gluten-free (3)
Paleo (2)
Vegetarian (6)

Most Helpful

You can simplify prep by using frozen mix veg instead of fresh carrots (you just throw them in with the frozen peas). Don’t make the same mistake I did the first time by closing the lid when putting your pan in the oven - the biscuits never browned and stayed soggy. Also, the half of the biscuits that’s in the stew will stay soggy, so keep as much of them above the liquid as possible - I found smaller biscuits made this easier.

By: Lynn
Posted: Dec 04, 2020
Diet: Original
2 Helpful

23 reviews

This came out super good! So easy to make too! Used chard and parsley from the garden that are growing like crazy right now! The biscuits were easy and so tasty. Lots of flavor in everything! My neighbor is having surgery next week and I’m gonna bring this over, its healing!!

By: Christopher
Posted: Mar 24, 2021
Diet: Original
0 Helpful

You can simplify prep by using frozen mix veg instead of fresh carrots (you just throw them in with the frozen peas). Don’t make the same mistake I did the first time by closing the lid when putting your pan in the oven - the biscuits never browned and stayed soggy. Also, the half of the biscuits that’s in the stew will stay soggy, so keep as much of them above the liquid as possible - I found smaller biscuits made this easier.

By: Lynn
Posted: Dec 04, 2020
Diet: Original
2 Helpful

So comforting and delicious. My whole family loved the biscuits.

By: Lydia
Posted: Sep 28, 2020
Diet: Original
0 Helpful

Entire family of 4 loved this recipe! My husband even called dibs on the leftovers! Will definitely make again.

By: Sandy
Posted: Apr 26, 2020
Diet: Original
0 Helpful

Thickened up nicely with gluten free flour! Flavorful and I loved all the veggies included in the stew. I did sub green beans for the peas.

By: Stephanie
Posted: Mar 31, 2020
Diet: Gluten-free
0 Helpful

I used bok choy instead of chard but otherwise followed the recipe. It was pretty easy to throw together and I can definitely see how prepping the stew itself ahead of time would make it extra easy the night of (note for next time). It needed a bit more flavor by way of spices I think. It was a bit bland. It was basically like chicken pot pie my family said. Too many veggies for most of them but my husband cleared his plate (unless he hid it lol!) and I thought it was pretty yummy.

By: Debbie
Posted: Mar 12, 2020
Diet: Original
0 Helpful