Easy Tasty Cream Stew without Store Bought Roux

1. 1

   Cut the vegetables into bite-size pieces.

2. 2

   Soak the cut potatoes in water.

3. 3

   You can use the chicken with or without skin.

4. 4

   Heat oil in a pot and when hot, turn off the heat and add the chicken.

5. 5

   This will prevent the chicken from sticking to the pan.

6. 6

   Cook the chicken for a few minutes and add the onions and carrots.

7. 7

   Cool until the onions are soft.

8. 8

   Add the potatoes and cook for another few minutes.

9. 9

   Lightly season with salt and pepper.

10. 10

    Stock cubes will be added later, so don't go overboard.

11. 11

    When everything is coated with oil, turn off the heat, sprinkle flour and mix well.

12. 12

    Add milk, water, and stock cubes and turn on the heat.

13. 13

    Stir from the bottom to prevent scorching and reduce the heat once it comes to a boil.

14. 14

    Cook the vegetable slowly over low heat until cooked through.

15. 15

    Season with salt and pepper, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.