Easy, Classic Cream Stew

Easy, Classic Cream Stew

Kids love this!
The white sauce won't get clumpy and it's very easy.

Ingredients: 4 servings

Chicken or pork
250 g
2 small
2 bunches
Consommé stock granules
2 tablespoons
2 tablespoons
Cake flour
3 tablespoons
600 ml


1. Heat butter in a pot, and sauté the meat, onion, carrots, and potatoes.
2. Once the onion starts to wilt, add cake flour and sauté over medium heat while being careful not to let it burn.
3. Once the flour is incorporated and the white color cannot be seen, add the milk.
4. Mix well from the bottom to prevent burning. Please add the consommé granules at this point.
5. Add spinach. If adding fresh spinach worries you, please do so after briefly cooking them in boiling water.
6. Once boiled, mix well until the stew starts to thicken. Cover the pot, and set it aside for 20 minutes after turning off the heat.
7. Turn the heat back on and mix from the bottom. If necessary, adjust the taste with salt. It's done!
8. It's also good to substitute potatoes with about 300 g of kabocha squash It'll turn into a more creamy color.

Story Behind this Recipe

For preserving a classic recipe. I also didn't want to buy commercial roux.