Cream Stew

Name: Cream Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb chicken thighs, chopped; 3 tbsp unsalted butter; 1 yellow onion, diced; 2 carrots, chopped; 2 russet potatoes, cubed; 3 tbsp all-purpose flour; 2 cups chicken broth; 2 cups broccoli florets, chopped; 2 cups whole milk; 1 tsp salt; 1/2 tsp black pepper, ground

A comforting Japanese white stew packed with tender chicken, potatoes, carrots, and broccoli in a velvety cream sauce.

50 minEasyServes 4450 cal/serving

JapaneseDinnerStovetopStandardHigh ProteinNut-FreeEgg-FreeSoy-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb chicken thighs, chopped
3 tbsp unsalted butter
1 yellow onion, diced
2 carrots, chopped
2 russet potatoes, cubed
3 tbsp all-purpose flour
2 cups chicken broth
2 cups broccoli florets, chopped
2 cups whole milk
1 tsp salt
1/2 tsp black pepper, ground

Instructions

1

Melt 3 tbsp unsalted butter in a large pot over medium heat.
2

Add 1 lb chopped chicken thighs and cook for 5 minutes until browned.
3

Add 1 diced yellow onion, 2 chopped carrots, and 2 cubed russet potatoes, cooking for 5 minutes until softened.
4

Stir in 3 tbsp all-purpose flour to coat the ingredients evenly.
5

Slowly pour in 2 cups chicken broth and bring to a simmer, stirring constantly for 10 minutes.
6

Add 2 cups chopped broccoli florets, 2 cups whole milk, 1 tsp salt, and 1/2 tsp ground black pepper.
7

Simmer for 10 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.

Questions

Can I make Cream Stew dairy-free?

Yes. The dairy in this entry is 3 tbsp unsalted butter, 2 cups whole milk. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Cream Stew gluten-free?

Yes. The gluten in this entry is 3 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Cream Stew keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Cream Stew?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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