Delicious in Dungeon #68: Final Cream Stew

Oh look its another final stew...

Different this time though!!! Don't judge me i didnt write this!

This time we're doing a cream stew, which deceptively has a bechamel sauce base instead of actual cream. OK. Anyway we have leftover shoulder meat from the cutlet bowl that ive already chopped, potatoes, carrots, onions, broccoli, mushroom, chicken stock, and ingredients for bechamel sauce (aka white sauce)

I'll start by roughly chopping the onion so we can brown them with the meat.

The meat isnt quite defrosted yet, but its got plenty of time to cook while we chop everything else.

Potatoes and carrots chopped, we can put them to one side.

Broccoli chopped as well.

While we are cooking we can also add some seasoning, ive just got salt, pepper and nutmeg.

I should have probably used a shallower pan if  i wanted to get it more seared, its already producing a decent amount of liquid without adding anything.

Alright we can put the other vegetables in now, with some stock and a bayleaf and hot water to start stewing and- oh... ive done it again haven't I? theres too much here... i should have started with 2 pans... 

Well. This is fine. It will cook down. Will there be enough room for the mushrooms at the end? I.. don't know.

OK yeah we can fit the mushrooms on.. its had 30mins simmering and the potatoes are soft...

We can begin the final phase now while the chopped mushrooms cook, make the bechamel sauce in my next biggest pan, and we'll admit defeat and split the stew between 2 pots again.

Starting with a roux made with melted butter and flour. I guess the consistency doesn't matter much this time, since its going in the wet stew, and honestly its already looking well thickened from the potatoes.

Stirring in the milk on the heat and once its starting to thicken, we can just pour half into the pot, and transfer a load of the stew back into this pan.

Here's the stew! well about 2/3 of it actually! looks tasty.

****

It's nice! Came out a bit dark though... and not so light and brothy like how the japanese cream stews look. I think i simply used too many vegetables and didnt make nearly enough bechamel sauce. It tasted most strongly of the broccoli, with a pleasant creamy mushroomy and meaty secondary flavour. Yeah, not nearly a creamy enough cream stew, but a perfectly fine stew.