Go Back
–+ servings
Cream Stew

Cream Stew: Cozy Comfort Food in 30 Minutes Flat

Enjoy a bowl of Cream Stew, a delightful Japanese dish with silky texture and rich umami flavor. Perfect for warming winter nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Japanese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Heavy Cream Use cream with 40% or more butterfat for best results.
  • 3 tablespoons Flour For thickening the stew.
  • 1 cup Dried Milk Powder Substitute with coconut milk powder for dairy-free.
  • 2 tablespoons Vegetable Oil For sautéing vegetables.
For the Vegetables
  • 1 Onion One medium onion, sliced.
  • 2 Carrots Cut into 1-inch pieces.
  • 2 Potatoes Two medium potatoes, cut into 1.5-inch pieces.
  • 1 cup Broccoli Can substitute with green beans or leave out.
  • 1 cup Mushrooms (Oyster Mushrooms) Other varieties can be used.
  • 1 cup Creamed Corn For sweetness and creamy texture.
For the Flavoring
  • 4 cups Vegetable Stock Chicken stock can be used for a richer flavor.
  • 4 pieces Boneless Skin-on Chicken Thighs Can be replaced with tofu for vegetarian option.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon White Pepper Can substitute with black pepper if necessary.
  • 1 leaf Bay Leaf Remove before serving.

Equipment

  • heavy-bottomed pot
  • Mixing bowl
  • ladle

Method
 

Preparation Steps
  1. In a mixing bowl, combine heavy cream, flour, and dried milk powder, whisking until a smooth paste forms. Set aside.
  2. Heat a heavy-bottomed pot over medium heat, adding vegetable oil. Sauté sliced onion, carrots, and potatoes for about 5 minutes until onions are translucent.
  3. Pour in the vegetable stock, and add the boneless chicken thighs, salt, white pepper, and bay leaf. Bring to a boil.
  4. Reduce heat to low and simmer for about 15 minutes, stirring occasionally.
  5. Par-boil broccoli in a separate pot for 1 minute, then drain and set aside.
  6. Add sliced mushrooms to the stew and cook for an additional 1-2 minutes.
  7. Whisk a ladleful of hot stew liquid into the reserved roux until warmed.
  8. Pour the tempered roux back into the stew along with creamed corn. Stir well and simmer until thickened.
  9. Add par-boiled broccoli into the stew and reheat for a minute before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 40gProtein: 20gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 750mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 700IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Serve with crusty bread or over rice. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!