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Categories:Viewed: 51 - Published at: 7 years ago
Ingredients
- 1 -2 lb pork (any red meat works, in bite size pieces) or 1 -2 lb beef (any red meat works, in bite size pieces) or 1 -2 lb lamb (any red meat works, in bite size pieces)
- 4 -6 medium potatoes (regular potato)
- 1 large onion, diced
- 3 -4 fresh garlic cloves (optional)
- 2 -4 tablespoons garlic powder
- 3 -5 tablespoons beef bouillon granules or 4 tablespoons chicken bouillon granules
- 1 -2 tablespoon ground black pepper (or to taste ( I prefer heavy on the black pepper in this dish myself)
- 6 cups water (at least enough to just cover potatoes and meat)
Method
- Use large skillet, electric skillet, or dutch oven to prepare this dish.
- Cut meat into bite sized chunks.
- Set aside.
- Dice onion; set aside.
- Peel and chop garlic; set aside.
- Peel potatoes (if you are going to peel them) and set aside in water so they dont turn color.
- Have spices out and ready to measure with measuring spoon.
- In large skillet (or dutch oven), heat cooking oil to good and hot.
- Add chopped garlic to oil -- let fry for half a minute.
- Add diced onions; let fry with pan covered for two to three minutes, stirring occasionally with spatula so it doesnt burn.
- Add cubes of meat to hot oil with the onion and garlic.
- Fry all together until meat is lightly browned and mixed with onion for flavor.
- While meat is browning, slice the potatoes over the top of the cooking meat and onions.
- Mix around potato into meat/onion mixture to coat potato with flavored drippings.
- Add bouillon granules, spices and water.
- (personally, I think a fair amount of black pepper makes this dish even better, but that is only my taste, may not be yours).
- Turn up heat on potatoes, water, bouillon and spices and cover until it all comes back to a boil.
- Once boils reduce heat to medium low and cover leaving cooking heat between simmer and medium.
- Let cook covered for approximately 20 minutes to half hour, or until potatoes get soft.
- Once during cooking open lid and flip potatoes so they cook on both sides.
- This step is optional.
- This will all cook down into a nice stew.
- Right at end, chop about half the softened potatoes up so they will break down faster to form the gravy.
- Leave the other half in chunks.
- Stew is now ready for final taste test (adjustment of spicing).
- If the stew isnt quite thick enough, mix some corn starch (two tablespoons) into very cold water (1/2 cup).
- Turn up heat under stew until stew begins to boil.
- Thicken corn starch using flat side of spatula to mix the corn starch into every corner of the liquid and evenly distribute potatoes and meat throughout resulting gravy.
- If too bland, add a little more bouillon granules, pepper or garlic powder as needed.
- Immediately reduce heat to warm setting and keep on low simmer until ready to serve.
- Serving suggestion: accompany stew with a nice side salad, and/it is good simply with buttered bread.
