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Cream stew is a delicious Japanese-style chicken and vegetable stew that comes togehter from just a handful of basic ingredients.

Cream Stew

Cream Stew (ホワイトシチュー) is a popular home-cooked meal in Japan during winter, and my from-scratch recipe makes a creamy white stew with a silky smooth texture that comes together in around thirty minutes from ingredients you can pick up anywhere.
Course Entree
Cuisine Japanese
Keyword comfort food, easy, stew, winter
Level Beginner
Main Ingredient Poultry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 people
Calories 527kcal


For Cream Stew Roux

  • ¾ cup heavy cream (40% or more butterfat)
  • 40 grams flour (~5 tablespoons)
  • 1 tablespoon dried milk powder

For stew

  • 1 tablespoon vegetable oil
  • 250 grams onion (~1 medium onion, sliced 1/2-inch thick)
  • 340 grams carrots (~1 carrot cut into 1-inch pieces)
  • 370 grams potatoes (~2 medium potatoes, cut into 1.5-inch pieces)
  • 3 cups vegetable stock
  • 600 grams chicken thighs (cut into 2-inch pieces)
  • 2 teaspoons salt
  • teaspoon white pepper
  • 1 bay leaf
  • 130 grams mushrooms (I used oyster mushrooms)
  • 120 grams broccoli (1/2 head cut into bite-size pieces)
  • ½ cup creamed corn


  • To make the roux, stir together the heavy cream, flour, and dried milk powder until it forms a smooth paste and set it aside.
    Easy white roux hack using cream and flour.
  • For the cream stew, heat a heavy-bottomed pot over medium-high heat and add the oil, onion, carrots, and potatoes. Saute the vegetables, constantly stirring for about 5 minutes, or until the onions start turning translucent but do not let them brown.
    Sauteeing onions, carrots and potatoes for cream stew.
  • Add the vegetable stock, chicken, salt, pepper, and bay leaf, then turn the heat up to high to bring the liquid to a boil. Use a spoon or skimmer to remove any foam or oil that floats to the surface and continue doing so until there is no more foam.
    Removing oil and scum from stew.
  • Turn down the heat to low, partially cover the pot with a lid, and let this simmer for 15 minutes.
    Covering purple dutch oven with a lid.
  • Par-boil the broccoli in a well-salted pot of boiling water for about a minute and then drain it and set it aside.
    Boiling broccoli.
  • When the timer on the stew is up, add the mushrooms, submerge them and cook them through. This should take about a minute or two.
    Simmering mushrooms and vegetables for Japanese cream stew.
  • To temper the roux, add a few ladles of the hot liquid from the stew into your roux and use a whisk to dissolve the roux until there are no lumps.
    Tempering white roux for cream stew.
  • When the mushrooms are cooked, pour the tempered roux into the stew, along with the creamed corn and stir this together. Bring the Cream Stew to a simmer to thicken the sauce, but do not let it boil.
    Large pot of Japanese cream stew.
  • To finish the stew, add the broccoli and heat it up.


Calories: 527kcal | Carbohydrates: 28g | Protein: 24g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 167mg | Sodium: 1731mg | Potassium: 765mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12447IU | Vitamin C: 31mg | Calcium: 78mg | Iron: 2mg