Japanese White (Cream) Stew
To cook the meat
Cook the beef
- Wipe the beef with kitchen paper to dry the surface then cut into two-inch cubes.
- Melt the butter in a thick-bottomed pan. Tilt the pan around to allow the melted butter to cover the entire bottom.
- Spread the beef cubes in the hot butter. Sprinkle with salt and pepper. Leave until the undersides are seared. Give them quarter turns to brown all sides.
- Add the onion to the beef and cook, stirring, until the onion softens.
- Pour in the bone broth and add the bay leaves.
- Bring to the boil then lower the heat, cover the pan and simmer until the beef is tender.
Make the Bechamel sauce
- Melt the butter in a pan.
- Add the flour, all at once, and stir to remove lumps.
- Cook the butter and flour, stirring often, for about five minutes to make a blonde roux.
- With one hand, pour in the milk slowly while you stir the contents of the pan with the other hand.
- Cook the sauce for a few minutes, stirring often. The Bechamel sauce will be very thick and may appear lumpy. That's ok.
- Stir in the cream and nutmeg then turn off the heat.
Complete the white (cream) stew
- When the beef is tender, drop in the carrot and potato pieces. Simmer for 10 to 15 minutes.
- Add the green beans and straw mushrooms, and simmer for another five minutes.
- Calculate the remaining liquid in the pan. You should have about two cups. If the liquid is less than that, pour in the reserved mushroom liquid so that you have two cups of liquid in the pan (see notes after the recipe).
- Stir in the Bechamel sauce, a quarter cup at a time.
- Allow the white (cream) stew to come to a simmer before turning off the heat.
- Taste and add more salt and pepper, if needed.
Serve the Japanese white (cream) stew
- The stew goes well with rice or bread.