Cream Stew
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
5 people
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Calories
527 kcal
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Course
Main Course
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Cuisine
Japanese
Cream Stew
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Cream Stew (ホワイトシチュー) is a popular home-cooked meal in Japan during winter, and my from-scratch recipe makes a creamy white stew with a silky smooth texture that comes together in around thirty minutes from ingredients you can pick up anywhere.
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Ingredients
For Cream Stew Roux
- ¾ cup heavy cream (40% or more butterfat)
- 40 grams flour (~5 tablespoons)
- 1 tablespoon milk powder dried
For stew
- 1 tablespoon vegetable oil
- 250 grams onion (~1 medium onion, sliced ½-inch thick)
- 340 grams carrot ~1 carrot cut into 1-inch pieces
- 370 grams potato ~2 medium potatoes, cut into 1.5-inch pieces
- 3 cups vegetable stock
- 600 grams chicken thigh cut into 2-inch pieces, boneless skin-on
- 2 teaspoons salt
- ⅛ teaspoon white pepper
- 1 bay leaf
- 130 grams mushrooms (I used oyster mushrooms)
- 120 grams broccoli (½ head cut into bite-size pieces)
- ½ cup creamed corn
Instructions
- To make the roux, stir together the heavy cream, flour, and dried milk powder until it forms a smooth paste and set it aside.
- For the cream stew, heat a heavy-bottomed pot over medium-high heat and add the oil, onion, carrots, and potatoes. Saute the vegetables, constantly stirring for about 5 minutes, or until the onions start turning translucent but do not let them brown.
- Add the vegetable stock, chicken, salt, pepper, and bay leaf, then turn the heat up to high to bring the liquid to a boil. Use a spoon or skimmer to remove any foam or oil that floats to the surface and continue doing so until there is no more foam.
- Turn down the heat to low, partially cover the pot with a lid, and let this simmer for 15 minutes.
- Par-boil the broccoli in a well-salted pot of boiling water for about a minute and then drain it and set it aside.
- When the timer on the stew is up, add the mushrooms, submerge them and cook them through. This should take about a minute or two.
- To temper the roux, add a few ladles of the hot liquid from the stew into your roux and use a whisk to dissolve the roux until there are no lumps.
- When the mushrooms are cooked, pour the tempered roux into the stew, along with the creamed corn and stir this together. Bring the Cream Stew to a simmer to thicken the sauce, but do not let it boil.
- To finish the stew, add the broccoli and heat it up.
Nutrition Information
Show Details
Calories
527kcal
(26%)
Carbohydrates
28g
(9%)
Protein
24g
(48%)
Fat
37g
(57%)
Saturated Fat
16g
(80%)
Cholesterol
167mg
(56%)
Sodium
1731mg
(72%)
Potassium
765mg
(16%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
12447IU
(249%)
Vitamin C
31mg
(34%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 28g | 9% |
| Protein | 24g | 48% |
| Fat | 37g | 57% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 167mg | 56% |
| Sodium | 1731mg | 72% |
| Potassium | 765mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 12447IU | 249% |
| Vitamin C | 31mg | 34% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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