Dredge the meat through a mixture of flour, garlic salt, and pepper

Brown in a hot skillet of olive oil.

Remove from skillet and set aside.

Add a little more olive oil to the skillet, and saute the onion until clear.

Saute the chopped garlic.

Add a little water to the pan and de-glaze it to add to the next pot.

In a large pot, add the cream of mushroom soup, one can of water, the bouillon cubes, the onion/garlic mixture, and some black pepper.

Mix well on medium heat and add the stew meat to the pot.

Add the carrots, lower the fire and simmer about half an hour.

Add the cubed potatoes.

Add water as needed to thin out the gravy.

Cook on low for about an hour and a half.

Stir it often to make sure the meat didn't stick to the bottom of the pot.

Taste before adding any salt!