Cook the meat first, add the vegetables and stir fry.
Add potatoes and kabocha squash, then add salt and pepper and the soup stock.
Add butter and stir to melt.
Add flour and stir so the flour coats everything evenly. If you don't mix well here, lumps will form, so mix well.
Add water to cover and simmer for 15 minutes. Stir occasionally to keep the flour from burning.
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.
This time, I added broccoli stems, but you could also add cabbage cores or soy beans. The kabocha squash will dissolve a little and color the soup yellow. For adults, add black pepper to make it spicy and delicious.