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Cream Stew without Roux

Cream Stew without Roux

My family's stew recipe is made in one pot without commercial roux. It's healthy and contains lots of vegetables.

Ingredients: 4 servings

Chicken thigh meat
1
Potatoes
2
Carrot
1/2
Onion
1
Kabocha squash (pumpkin)
1/8
Butter (or margarine)
50g
Flour
4 tablespoons
Soy milk (or milk)
500 ml
Soup stock
3 tablespoons

Steps

1. Cut the ingredients into bite-size pieces.
2. Cook the meat first, add the vegetables and stir fry.
3. Add potatoes and kabocha squash, then add salt and pepper and the soup stock.
4. Add butter and stir to melt.
5. Add flour and stir so the flour coats everything evenly. If you don't mix well here, lumps will form, so mix well.
6. Add water to cover and simmer for 15 minutes. Stir occasionally to keep the flour from burning.
7. Finally, add soy milk, and it's done. Check the flavor. If it's too weak, add salt, pepper, and soup stock to adjust.

Story Behind this Recipe

My family doesn't like how the roux in cream stew leaves an oily feeling on your tongue, so we always make stew without roux. I make this stew with lots of leftover vegetables, and I put all kinds of vegetables in it.