Cream Stew

クリームシチュウ - Cream Stew

This is a comfort food recipe you make from scratch using a white sauce. You can use just about any kind of vegetable. As for the meat, I do recommend using either dark or white meat chicken or pork. This stew is great on a cold day!

Serves 2

150g dark or white meat, cut into chunks

½ large onion

1 potatoe

½ carrot

5 little cauliflower buds

5 green beans

½ tbsp. butter

1 ¾ cup chicken stock

½ bay leaf

To taste thyme (optional)

To taste salt and pepper

1 cup white sauce

White Sauce recipe:

1½ tbsp. Butter

1½ tbsp. flour

1 cup milk

In a pot melt the butter in low heat. Before the butter all melts, add the flour. Mix well and do not burn. Cook until it bubbles. Take the pot off the stove and place it on a towel. Keep mixing till the mixture turns smooth. Add the milk gradually so it does not clump. Set aside.

1. Cut all the vegetables into medium sized pieces. Boil the green beans separately for 1 minute and set aside.

2. Season the meat with salt and pepper. In a pot melt the butter on medium heat and add the meat. Once the meat starts turning brown, add the onions, carrots and potatoes and cook.

3. Once all the ingredients are coated with butter, add the stock, the bay leaf, thyme , salt and pepper. Once it starts to boil, turn the heat to low. Skim off any access oil from the top.

4. When the carrots are soft, add the cauliflower. When the cauliflower is cooked through, add the white sauce. Let it sit and cook. Stir occasionally.

5. Add salt and pepper and the green beans and cook for a little longer while tasting the stew.

6. Serve with bread or a bowl of rice.

Related posts:

1. Beef Stew
2. Chicken in Cream Sauce
3. Hashed Beef
4. Cabbage Rolls
5. Chicken with Egg Doria in Curry Cream Sauce