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Easy Cream Stew
5 from 4 votes

Easy Cream Stew

My Easy Cream Stew recipe makes a quick and comforting dinner on a busy weeknight. Here, I use store-bought cream stew mix for a simple yet satisfying one-pot meal with tender chicken thighs and colorful vegetables.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 277 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

  • 1 head broccoli (small; 3 oz, 85 g)
  • 1 carrot (3 oz, 85 g)
  • 1 Yukon Gold potato (6 oz, 170 g)
  • ½ onion (7 oz, 200 g)
  • 4 cremini mushrooms (3 oz, 85 g; or use white mushrooms)
  • 1 chicken thigh large; 6 oz, 170 g; the size can vary, so go by weight, boneless, skinless
  • ¼ tsp kosher salt Diamond Crystal brand
  • black pepper freshly ground
  • 1 Tbsp neutral oil (plus more, if needed)
For the Cream Stew
  • 2 cups water
  • 4 cubes cream stew mix 2.8 oz, 80 g; if you can't get the roux on Amazon or a Japanese/Asian grocery store, make it from scratch using my Japanese Cream Stew recipe, Japanese style
  • ⅓ cup milk (you can use any kind)

Instructions

    Cup of Yum
  1. Gather all the ingredients.
To Prepare the Vegetables and Chicken
  1. Cut 1 head broccoli into bite-sized florets.
  2. Cut ½ onion into 6 wedges.
  3. Peel 1 carrot and 1 Yukon gold potato.
  4. Cut the carrot into bite-sized chunks. I rotate the carrot a quarter turn between cuts. To learn this Japanese cutting technique, see How to Cut Rangiri.
  5. Cut the potato into 1½-inch chunks and soak them in a bowl of water until ready to use.
  6. Cut the stems off 4 cremini mushrooms and cut the caps into thin slices.
  7. Blanch the broccoli in boiling water for 3 minutes until barely tender and still crisp. Remove from the water and let cool. Tip: Don’t overcook the broccoli now as it will cook a bit more when we reheat it in the stew.
  8. Cut 1 boneless, skinless chicken thigh into into 1½-inch pieces of even thickness. I tilt the knife back and slice at a diagonal. The slanted surface gives each piece a flatter and more open area so the chicken cooks evenly and faster. To learn this Japanese cutting technique, see How to Cut Sogigiri. Next, season the chicken pieces with ¼ tsp Diamond Crystal kosher salt and freshly ground black pepper.
To Cook
  1. Preheat a pot over medium heat and add 1 Tbsp of oil. Add the onion to the hot oil and sauté for 2 minutes.
  2. Add the chicken to the pot and cook until no longer pink.
  3. Add the drained potato and carrot. Stir to coat with oil.
  4. Add the mushrooms and coat with oil. Then, add 2 cups water.
  5. Push the ingredients into the liquid to submerge them and cover the pot with a lid. Bring it to a boil, then reduce the heat to a simmer. Cook for 15 minutes or until the potato is tender. Meanwhile, skim off the scum and fat from the surface of the broth. Tip: Set a timer so you don't overcook the potato.
To Add the Roux
  1. Pierce a potato with a bamboo skewer to see if it goes in easily. If it does, turn off the heat and add 4 cubes Japanese Cream Stew Mix. Add 1–2 roux cubes to a ladleful of hot broth, mix it with chopsticks to dissolve completely, and stir it in to the stock. Repeat with the remaining roux cubes.
  2. Turn on the heat again and add ⅓ cup milk. Stir and cook for another 5 minutes.
To Serve
  1. Add the broccoli and let it warm through. Serve in individual shallow bowls and enjoy it with steamed rice in the bowl or crusty bread on the side.
To Store
  1. You can store the leftovers in an airtight container and keep it in the refrigerator for up to 2 days. If you plan to freeze it, remove the potatoes (their texture will change) and freeze for up to a month.

Nutrition Information

Calories 277kcal (14%) Carbohydrates 28g (9%) Protein 13g (26%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 0.02g (1%) Cholesterol 43mg (14%) Sodium 743mg (31%) Potassium 641mg (14%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 3727IU (75%) Vitamin C 32mg (36%) Calcium 69mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 277

% Daily Value*

Calories 277kcal 14%
Carbohydrates 28g 9%
Protein 13g 26%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.02g 1%
Cholesterol 43mg 14%
Sodium 743mg 31%
Potassium 641mg 14%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 3727IU 75%
Vitamin C 32mg 36%
Calcium 69mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.