Our home chef often made stew without store bought roux, and I asked for the recipe since it was really good. This recipe was born through a series of trial and error. Recipe by Futabano ryori kyoushitsu

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. Recipe by Nikonikopu-san

This is a variation of my demi-glace sauce recipe. I bought a pressure cooker, so I decided to make this.It was so delicious, I couldn't wait to eat it!!You will be truly amazed at the deliciousness of this beef stew! You can boil it down as much as you like until the flavor is concentrated enough for your liking. This will give you an authentic tasting beef stew full of umami flavor. If you're preparing for only 2-3 people, half the ingredients, the water and wine to 150 ml each, and use 1 soup stock cube. Use the same amount of demi-glace sauce. Recipe by Naomoka

I made a healthy and light stew which goes well with rice, using the ingredients I had on hand.Thinly slice or mince the ingredients so that they cook through faster.If you have ingredients that contains nice flavours such as chicken, the dish will be still tasty without Weipa, but I like adding it. Taste it at the end, and add it if you like. When you are planning to serve this dish over rice, I strongly recommend using the rice flour. Recipe by Youchin

I wanted to make a cream stew without using store-bought roux, so I came upon this recipe through trial and error.In order to keep the milk from boiling over, cut the vegetables thinly to allow them to quickly cook. Recipe by Bakazoku

A simplified version as this recipe doesn't require you to make the roux.

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

I tried making a cream stew full of vegetables in a Le Creuset pot.In Step 2, if you whisk the sauce in a side to side motion several times, rather than round and round, it is less likely to form lumps and mixes well.Thinning the white sauce makes it easier to combine with the soup.Using more flour makes the sauce thicker. For 25 cm [9.8 in] le creuset pie plate, or 22 cm round. Recipe by Milk to Cocoa to Momo

I love pasta with tomato cream sauce, and wanted to make a similar tasting stew.The color becomes richer as you keep simmering the stew so don't worry. Stir fry well in Step 4, and mix well at Step 6. Chicken stock cubes are larger than regular consomme cubes. Use 3 cubes if you are using consomme cubes. Use any vegetables you like. Lotus roots, pumpkin, and mushrooms are good. Recipe by Harunbouya

I wanted to make cream stew without using store bought roux.You can replace potatoes with sweet potatoes. Add water and milk gradually so that you can adjust the amount. It will thicken over time. Recipe by nani cafe

I had some leftover spare ribs from a barbecue...I didn't want to oven-roast them yet again, so I created this recipe.I dont have any hints.Just make sure to stir the stew so that it doesn't burn Recipe by ayarui