White stew is a very popular dish in Japan, especially in winter. You might have seen packaged white stew roux blocks on the shelf next to the curry roux section at Japanese supermarkets. My white stew recipe doesn’t require you to use them as it’s so easy to cook and really tasty.
- 3 tbs butter
- 1 tbs olive oil
- 5 tbs all-purpose flour
- 2 cups of milk
- 1 cup of water
- 1/2 pound pork or chicken meat, cut into easy to bite sizes
- 1 onion, halved and cut into small pieces
- 1 carrot, cut into small pieces
- 2 potatoes, cut into small pieces
- 2 vegetable or chicken stock cubes
- 2 teaspoons salt
- Heat a large saucepan on medium heat and melt the butter in it. Add the meat and cook until the meat turns brown. (It doesn’t need to be heated through.)
- Add the onion and cook until soft. Add carrot and potatoes.
- Stir all ingredients and mix well with the oil.
- Sprinkle in the flour and mix well.
- Gently add half of the milk and mix until its mixed well in with the oil and the flour. (The same process as cooking white sauce but with vegetables.)
- Add the rest of the milk and keep mixing until the sauce becomes smooth.
- Once the sauce is thick and smooth, add the water and bring to a boil.
- Add the stock cubes, put a lid on and cook for 20 minutes on low heat.