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

It's tastier than store-bought roux.Adjust the creaminess of the soup with the amount of flour. The key is to mix it well with the ingredients using a spatula to prevent it from becoming lumpy. Do not allow it to boil once the milk is added. It's fine to omit the heavy cream, but it's recommended for more creaminess. Recipe by cutemarin

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

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

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

I used the roux instead of making the sauce, very easy and authentic stew. If you add fresh cream a little, it becomes smooth and creamy. The taste will be better after the next day. Because the ingredients' flavor and umami, sweetness seep out into the sauce and make the taste more intense.

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

This is a stew made without roux.Use any vegetables you like. It's delicious with broccoli, mushrooms, and kabocha squash.You can use bacon or wiener sausages instead of chicken!How long it needs to simmer depends on the pot you use, so just cook until the potatoes are softened. Recipe by mkmchy

I like a simpler tasting cream stew that contains only turnips, for example, than standard cream stews. I always use this method for white sauce.This white sauce can also be used in making gratins, lasagnas, etc. in addition to making cream stews. Saute the ingredients, turn off the heat, stir in the flour, and cook after adding water, milk, and the ingredients marked with ●. This is a very convenient one-pot sauce that can be used for anything, since not only don't you have to create it separately, but also doesn't turn into lumps and turns out smooth. For 4 servings. Recipe by kebeibiko

Ready to eat stew in this winter

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 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