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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, easy rich cream stew in a le creuset pot. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Browse our great range of cookware. Enjoy a free UK delivery on eligible orders! Easy Rich Cream Stew in a Le Creuset Pot I tried making a cream stew full of vegetables in a Le Creuset pot. Thinning the white sauce makes it easier to combine with the soup.

Easy Rich Cream Stew in a Le Creuset Pot is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Easy Rich Cream Stew in a Le Creuset Pot is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to first 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. Make ready 1 small Carrot
  2. Make ready 1 Potato
  3. Take 1 Onion
  4. Prepare 1/8 Cabbage
  5. Make ready 250 grams Chicken
  6. Get 800 ml Milk
  7. Get 4 cubes Soup stock cubes
  8. Get 5 tbsp Butter
  9. Make ready 9 tbsp White flour
  10. Take 1 Bay leaf

I tried making a cream stew full of vegetables in a Le Creuset pot. It's a delicious and hearty stew packed with a variety of healthy veggies and a flavor you'll fall in love with. I thought it only fitting to my Le Creuset dutch oven for the occasion. Sandrine had the fortune of inheriting her great-grandmother's Le Creuset.

Instructions 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.

I thought it only fitting to my Le Creuset dutch oven for the occasion. Sandrine had the fortune of inheriting her great-grandmother's Le Creuset. Her great-grandmother was an accomplished cook and owned a cafe next to a castle. This French stew gets its flavors from a splash of wine and a sprinkling of Herbes de Provence. Lisa Lavery of the CHOW Test Kitchen shows you how to build the flavo.

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