Recipe of Award-winning Cream Stew With Bite-sized Vegetables
Hey everyone, hope you are having an incredible day today. Today, we're going to make a special dish, Simple Way to Make Any-night-of-the-week Cream Stew With Bite-sized Vegetables. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cream Stew With Bite-sized Vegetables, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cream Stew With Bite-sized Vegetables delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cream Stew With Bite-sized Vegetables is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Cream Stew With Bite-sized Vegetables using 16 ingredients and 6 steps. Here is how you cook it.
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
Ingredients and spices that need to be Take to make Cream Stew With Bite-sized Vegetables:
- 1/2 a thigh Chicken thigh meat
- 1/2 clove Garlic, chopped finely
- 1 small Onion
- 2 medium ☆Potatoes
- 1 medium ☆Carrot
- 100 ml ☆Corn (tinned)
- 1 tbsp Vegetable oil
- 400 ml Water
- 300 ml Milk
- 3 tbsp ◆Cake flour
- 3 tbsp ◆Water
- 1 tbsp Soup stock
- 1 tsp Salt
- 10 grams Butter
- 1 Bay leaf (optional)
- 1 Parsely, Pepper
Instructions to make Cream Stew With Bite-sized Vegetables
- Cut the chicken and vegetables (except for the corn) into 1 cm cubes. Add vegetable oil, garlic, and chicken to a pot and heat over medium.
- When the chicken turns white, add onion and stir fry until it becomes translucent, being careful not to let it burn. Add the ☆ ingredients and lightly stir fry.
- Add water, soup stock, and bay leaf. After it starts boiling, skim off any scum. Cover and simmer over low heat for about 10 minutes.
- When the potatoes are soft, add milk. Take out the bay leaf.
- Combine the ◆ ingredients. Mix a small amount of the soup from the pot into the ◆ mixture. Add to the pot and stir.
- Add salt and adjust the flavor. Finally, add butter and it's done! Transfer to serving bowls and top with parsley and pepper.
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