Meat N Potato Stew Recipes

Steps:

• In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add 3/4 cup water, vegetables, salsa, salt if desired, cumin, garlic powder and pepper. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours. , Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• In a skillet, cook beef and pork over medium heat until no longer pink; drain. Add the broth, potatoes, tomatoes, onion, ketchup, Worcestershire sauce, lemon juice and vinegar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the corn, hot pepper sauce, salt and pepper. Simmer for 10 minutes, stirring occasionally.

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

Steps:

• 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.