How to Prepare Speedy Easy, Classic Cream Stew

Hello everybody, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Speedy Easy, Classic Cream Stew. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy, Classic Cream Stew, 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 Easy, Classic Cream Stew 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 Easy, Classic Cream Stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can cook Easy, Classic Cream Stew using 9 ingredients and 8 steps. Here is how you cook it.

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

Ingredients and spices that need to be Take to make Easy, Classic Cream Stew:

1. 250 grams Chicken or pork
2. 1 Onion
3. 2 small Carrots
4. 3 Potatoes
5. 2 bunches Spinach
6. 2 tbsp Consommé stock granules
7. 2 tbsp Butter
8. 3 tbsp Cake flour
9. 600 ml Milk

Steps to make to make Easy, Classic Cream Stew

1. Heat butter in a pot, and sauté the meat, onion, carrots, and potatoes.
2. Once the onion starts to wilt, add cake flour and sauté over medium heat while being careful not to let it burn.
3. Once the flour is incorporated and the white color cannot be seen, add the milk.
4. Mix well from the bottom to prevent burning. Please add the consommé granules at this point.
5. Add spinach. If adding fresh spinach worries you, please do so after briefly cooking them in boiling water.
6. Once boiled, mix well until the stew starts to thicken. Cover the pot, and set it aside for 20 minutes after turning off the heat.
7. Turn the heat back on and mix from the bottom. If necessary, adjust the taste with salt. It's done!
8. It's also good to substitute potatoes with about 300 g of kabocha squash It'll turn into a more creamy color.

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So that is going to wrap it up with this special food Easiest Way to Make Ultimate Easy, Classic Cream Stew. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!