Easy, Classic Cream Stew

Name: Easy, Classic Cream Stew
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams Chicken or pork; 1 Onion; 2 small Carrots; 3 Potatoes; 2 bunches Spinach; 2 tbsp Consommé stock granules; 2 tbsp Butter; 3 tbsp Cake flour; 600 ml Milk

cookpad.japan @cookpad_jp

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

The stew won't look appetizing if it burns, so make sure to mix well from the bottom.

Please be careful not to let it overcook since the stew mixture will start to separate. Recipe by Mouran

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

The stew won't look appetizing if it burns, so make sure to mix well from the bottom.

Please be careful not to let it overcook since the stew mixture will start to separate. Recipe by Mouran

cookpad.japan @cookpad_jp

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

The stew won't look appetizing if it burns, so make sure to mix well from the bottom.

Please be careful not to let it overcook since the stew mixture will start to separate. Recipe by Mouran

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

The stew won't look appetizing if it burns, so make sure to mix well from the bottom.

Please be careful not to let it overcook since the stew mixture will start to separate. Recipe by Mouran

Saved

Ingredients

4 servings

250 gramsChicken or pork
1Onion
2 smallCarrots
3Potatoes
2bunches Spinach
2 tbspConsommé stock granules
2 tbspButter
3 tbspCake flour
600 mlMilk

Saved

Steps

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.