Easy Rich Cream Stew in a Le Creuset Pot

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, easy rich cream stew in a le creuset pot. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Easy Rich Cream Stew in a Le Creuset Pot is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Easy Rich Cream Stew in a Le Creuset Pot is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Easy Rich Cream Stew in a Le Creuset Pot:
  1. Take 1 small Carrot
  2. Get 1 Potato
  3. Prepare 1 Onion
  4. Prepare 1⁄8 Cabbage
  5. Take 250 grams Chicken
  6. Prepare 800 ml Milk
  7. Get 4 cubes Soup stock cubes
  8. Get 5 tbsp Butter
  9. Make ready 9 tbsp White flour
  10. Make ready 1 Bay leaf

Add the wine and let simmer for a minute. Turn the chicken to the other side and cook for another minute. Return the beef to the pot and bring to a boil. Season the stew with salt and pepper.

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.

Return the beef to the pot and bring to a boil. Season the stew with salt and pepper. Reserve bacon on a plate (use as garnish before serving) Add one tablespoon of butter to the grease. See more ideas about recipes, le creuset recipes, cooking. So, when I was asked to try one of the recipes as featured in the John Lewis Cook magazine in a new Le Creuset casserole pot, I was keen to accept.

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