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1
Heat no more than 2 Tbsp of the oil in a large, deep skillet on high heat.
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2
Brown each type of meat in small batches, browning them on all sides but be careful not to burn them.
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3
Add additional oil as needed with each batch- you may not need it all.
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4
Transfer browned meat chunks to a bowl using a slotted spoon and set aside.
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5
Remove any remaining meat residue from the skillet (including the oil), then pour in 2 cups of water and bring to a boil.
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6
Let water boil a few seconds, then stir in the boullion cube until dissolved and set aside.
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7
Place all the veggies except the potatoes into a huge mixing bowl.
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8
Sprinkle with about 1/2 tsp of salt and some black pepper, to taste, mixing well.
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9
In a huge stockpot, add 1/3 of the meat chunks, then 1/3 of the mixed veggies, repeating these layers until all the meat& mixed veggies are in the pot.
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10
Next, Place all of the potatoes on top and season to taste with some more salt and pepper.
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11
Pour in the reserve liquid from the skillet.
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12
Bring to a boil over high heat.
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13
Once boiling, reduce heat to the lowest setting, cover and simmer undisturbed (no stirring) for 1 1/2 hours or until meat is cooked and tender and veggies are done to your liking.
