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

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make 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 little bit unique. 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 popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Easy Rich Cream Stew in a Le Creuset Pot is something that I’ve loved my whole life. They are fine and they look wonderful.

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

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

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.

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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