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1
Use large skillet, electric skillet, or dutch oven to prepare this dish.
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2
Cut meat into bite sized chunks.
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3
Set aside.
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4
Dice onion; set aside.
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5
Peel and chop garlic; set aside.
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6
Peel potatoes (if you are going to peel them) and set aside in water so they dont turn color.
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7
Have spices out and ready to measure with measuring spoon.
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8
In large skillet (or dutch oven), heat cooking oil to good and hot.
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9
Add chopped garlic to oil -- let fry for half a minute.
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10
Add diced onions; let fry with pan covered for two to three minutes, stirring occasionally with spatula so it doesnt burn.
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11
Add cubes of meat to hot oil with the onion and garlic.
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12
Fry all together until meat is lightly browned and mixed with onion for flavor.
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13
While meat is browning, slice the potatoes over the top of the cooking meat and onions.
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14
Mix around potato into meat/onion mixture to coat potato with flavored drippings.
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15
Add bouillon granules, spices and water.
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16
(personally, I think a fair amount of black pepper makes this dish even better, but that is only my taste, may not be yours).
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17
Turn up heat on potatoes, water, bouillon and spices and cover until it all comes back to a boil.
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18
Once boils reduce heat to medium low and cover leaving cooking heat between simmer and medium.
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19
Let cook covered for approximately 20 minutes to half hour, or until potatoes get soft.
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20
Once during cooking open lid and flip potatoes so they cook on both sides.
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21
This step is optional.
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22
This will all cook down into a nice stew.
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23
Right at end, chop about half the softened potatoes up so they will break down faster to form the gravy.
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24
Leave the other half in chunks.
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25
Stew is now ready for final taste test (adjustment of spicing).
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26
If the stew isnt quite thick enough, mix some corn starch (two tablespoons) into very cold water (1/2 cup).
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27
Turn up heat under stew until stew begins to boil.
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28
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.
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29
If too bland, add a little more bouillon granules, pepper or garlic powder as needed.
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30
Immediately reduce heat to warm setting and keep on low simmer until ready to serve.
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31
Serving suggestion: accompany stew with a nice side salad, and/it is good simply with buttered bread.
