Easy Rich Cream Stew in a Le Creuset Pot
Easy Rich Cream Stew in a Le Creuset Pot

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, easy rich cream stew in a le creuset pot. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Easy Rich Cream Stew in a Le Creuset Pot is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Easy Rich Cream Stew in a Le Creuset Pot is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook easy rich cream stew in a le creuset pot using 10 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Easy Rich Cream Stew in a Le Creuset Pot:
  1. Get 1 small Carrot
  2. Make ready 1 Potato
  3. Prepare 1 Onion
  4. Make ready 1/8 Cabbage
  5. Get 250 grams Chicken
  6. Prepare 800 ml Milk
  7. Get 4 cubes Soup stock cubes
  8. Make ready 5 tbsp Butter
  9. Make ready 9 tbsp White flour
  10. Prepare 1 Bay leaf
Steps to make Easy Rich Cream Stew in a Le Creuset Pot:
  1. Make the white sauce. Put the butter in a bowl and melt in a microwave. Add flour and mix in with a whisk until it forms a paste.
  2. Whisk in the milk. Microwave for 4 minutes. Stir. Repeat this 3 times. (Total cooking time in the microwave is 12 minutes.)
  3. Cut the vegetables while the white sauce is microwaving. Cut the carrot into chunks.
  4. Cut the onion into fairly large pieces.
  5. Cut the potato into chunks about the same size as the carrot.
  6. Roughly chop the cabbage.
  7. Saute the chicken in 1 tablespoon of olive oil (not listed) until it changes color.
  8. Add the carrot, potato and onion and stir-fry until they are coated with oil.
  9. Add 3 cups of water, soup stock cubes and bay leaf.
  10. Cover and bring to a boil.
  11. Simmer for about 10 minutes, and skim off the scum.
  12. Add the cabbage, simmer for a few minutes, then turn off heat.
  13. Scoop out some of the soup from the pot with a ladle, and mix it into the white sauce, using a whisk to thin the white sauce.
  14. Add white sauce to the pot and mix it in. Heat again.
  15. Bring it to a boil, taste, and season with herb salt or salt, and pepper.
  16. Your cream stew, full of vegetables, is done! It's even richer sprinkled with grated cheese.

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