Prep 56 mins
Cook 0 mins
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.
- 453.59-907.18 g pork (any red meat works, in bite size pieces) or 453.59-907.18 g beef (any red meat works, in bite size pieces) or 453.59-907.18 g 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)
- 29.58-59.16 ml garlic powder
- 44.37-73.94 ml beef bouillon granules or 59.16 ml chicken bouillon granules
- 14.79-29.58 ml ground black pepper (or to taste ( I prefer heavy on the black pepper in this dish myself)
- 1419.54 ml water (at least enough to just cover potatoes and meat)
- 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 don’t 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 doesn’t 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 isn’t 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.