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Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, easy rich cream stew in a le creuset pot. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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. Using more flour makes the sauce thicker. Before you jump to Easy Rich Cream Stew in a Le Creuset Pot recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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

To get started with this particular 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 that.

The ingredients needed to make Easy Rich Cream Stew in a Le Creuset Pot:

1. Prepare Carrot
2. Prepare Potato
3. Get Onion
4. Get Cabbage
5. Make ready Chicken
6. Get Milk
7. Take cubes Soup stock cubes
8. Get Butter
9. Get White flour
10. Take Bay leaf

Reserve bacon on a plate (use as garnish before serving) Add one tablespoon of butter to the grease. A classic, comforting beef stew - the perfect one pot meal. Use chicken thighs or a mixture of chicken pieces. Parsnips aren't traditional and are optional in this recipe.

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.

Use chicken thighs or a mixture of chicken pieces. Parsnips aren't traditional and are optional in this recipe. Description Whether preparing a garden vegetable blend in chicken stock or slowly building a rich cream base for broccoli and cheese soup, the soup pot is the ideal vessel for stove top simmering. Its sloped sides make stirring more efficient and effective by promoting continuous movement even after the lid is in place. This refreshing yogurt ice cream is made from tart English gooseberries cooked in deliciously fragrant elderflower and pear concentrated cordial with a hint of citrus and blended with creamy Greek yogurt.

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