Cream Stew without Roux

Name: Cream Stew without Roux
Yield: 4 servings
Cuisine: American
Ingredients: 1 Chicken thigh meat; 2 Potatoes; 1/2 Carrot; 1 Onion; 1/8 Kabocha squash (pumpkin); 50 grams Butter (or margarine); 4 tbsp Flour; 500 ml Soy milk (or milk); 3 tbsp Soup stock

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

4 servings

1Chicken thigh meat
2Potatoes
1/2Carrot
1Onion
1/8Kabocha squash (pumpkin)
50 gramsButter (or margarine)
4 tbspFlour
500 mlSoy milk (or milk)
3 tbspSoup stock

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Steps

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.