Cream Stew without Roux
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
Cream Stew without Roux
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
Cooking Instructions
- 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.
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