Cream stew is basically a stew thickened with a bechamel (white) sauce. You can make it yourself by cooking butter/oil with flour, then add milk and bring to a boil while stirring. Most all Japanese stews are French-influenced fusion cuisine from the early 20th century. Notice that meat stews you get at good yoshoku restaurants use homemade demi glace, or at least an espagnol sauce. My favorite among these yoshoku stews is tongue stew. ← I call that a Gravy for some reason and I Ladal it over Biscuts.. hehe