This is based on a recipe my mother used to make for us all the time when I was growing up. It would seem to be too simple to be good but it isn't. It can be made with any red meat, either pork, beef or lamb.
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Units: US | Metric
- 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)
- 1Use large skillet, electric skillet, or dutch oven to prepare this dish.
- 2Cut meat into bite sized chunks. Set aside.
- 3Dice onion; set aside.
- 4Peel and chop garlic; set aside.
- 5Peel potatoes (if you are going to peel them) and set aside in water so they don’t turn color.
- 6Have spices out and ready to measure with measuring spoon.
- 7In large skillet (or dutch oven), heat cooking oil to good and hot.
- 8Add chopped garlic to oil -- let fry for half a minute.
- 9Add diced onions; let fry with pan covered for two to three minutes, stirring occasionally with spatula so it doesn’t burn.
- 10Add 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.
- 11While meat is browning, slice the potatoes over the top of the cooking meat and onions.
- 12Mix around potato into meat/onion mixture to coat potato with flavored drippings.
- 13Add 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).
- 14Turn up heat on potatoes, water, bouillon and spices and cover until it all comes back to a boil.
- 15Once boils reduce heat to medium low and cover leaving cooking heat between simmer and medium.
- 16Let cook covered for approximately 20 minutes to half hour, or until potatoes get soft.
- 17Once during cooking open lid and flip potatoes so they cook on both sides. This step is optional.
- 18This will all cook down into a nice stew.
- 19Right 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.
- 20Stew is now ready for final taste test (adjustment of spicing).
- 21If the stew isn’t quite thick enough, mix some corn starch (two tablespoons) into very cold water (1/2 cup).
- 22Turn up heat under stew until stew begins to boil.
- 23Thicken 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.
- 24If too bland, add a little more bouillon granules, pepper or garlic powder as needed.
- 25Immediately reduce heat to warm setting and keep on low simmer until ready to serve.
- 26Serving suggestion: accompany stew with a nice side salad, and/it is good simply with buttered bread.
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Nutritional Facts for Simplicity Itself Meat and Potato Stew
Serving Size: 1 (488 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 292.1
- Calories from Fat 67
- Total Fat 7.5 g
- Saturated Fat 2.6 g
- Cholesterol 64.9 mg
- Sodium 65.1 mg
- Total Carbohydrate 30.0 g
- Dietary Fiber 4.0 g
- Sugars 2.8 g
- Protein 25.8 g