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Easy Tasty Cream Stew without Store Bought Roux
Easy Tasty Cream Stew without Store Bought Roux

Before you jump to Easy Tasty Cream Stew without Store Bought Roux recipe, you may want to read this short interesting healthy tips about Snacks that give You Power.

Healthy and balanced eating helps bring about a feeling of wellness. If we eat more healthy foods and less of the unhealthy ones we usually feel much better. A piece of pizza does not make you feel as healthy as ingesting a fresh green salad. Deciding on healthier food choices can be difficult when it is snack time. Shopping for snack foods can be a challenge because you have so many options. There’s nothing like one of these healthy foods if you want an energy-boosting treat.

Whole grain snacks are an superb choice for a fast wholesome snack. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for lunch. Eating on the run can easily be much healthier with whole grain chips and crackers. Whole grains are always better than highly processed grains included in white bread.

You do not have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthier doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to easy tasty cream stew without store bought roux recipe. You can have easy tasty cream stew without store bought roux using 9 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Easy Tasty Cream Stew without Store Bought Roux:
  1. Provide Potatoes
  2. Take Onion
  3. Get Carrot
  4. Use Chicken thigh
  5. Prepare Flour
  6. Provide Milk
  7. Take Water
  8. Use Consomme soup stock cubes
  9. Get Salt and pepper
Steps to make Easy Tasty Cream Stew without Store Bought Roux:
  1. Cut the vegetables into bite-size pieces. Soak the cut potatoes in water. You can use the chicken with or without skin.
  2. Heat oil in a pot and when hot, turn off the heat and add the chicken. This will prevent the chicken from sticking to the pan.
  3. Cook the chicken for a few minutes and add the onions and carrots. Cool until the onions are soft.
  4. Add the potatoes and cook for another few minutes. Lightly season with salt and pepper. Stock cubes will be added later, so don't go overboard.
  5. When everything is coated with oil, turn off the heat, sprinkle flour and mix well.
  6. Add milk, water, and stock cubes and turn on the heat. Stir from the bottom to prevent scorching and reduce the heat once it comes to a boil.
  7. Cook the vegetable slowly over low heat until cooked through. Season with salt and pepper, and it's done.

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