Cut it up in small chunks, dredge it through seasoned flour and fry it in a cast iron skillet with hot bacon grease. You want it well browned. Remove the meat to a bowl when it's finished and deglaze the skillet with wine or water or both. That's your stew base you'll start with. Dump that in a cast iron dutch oven and add a chunked up yellow onion, carrots, red taters, celery. Add water to cover, bring to slow boil, add the meat and cover the pot. Turn heat way down to simmer and go to the store to get some beer. Relax and drink a few beers while it stews, it'll take a few hours, and within reason, the longer it stews, the better it will taste. Stir it occasionally from the bottom up and correct seasoning with salt, pepper, garlic. Enjoy.
Now I don't know if I'm having a fried bologna sammich or stew for lunch!
I have a short attention spa