Slice the onion into rings and spread over the meat. Add the minced garlic, the peeled and sliced carrots, and the herbs and seasonings.
Add the potatoes. If you are using home canned potatoes, don’t rinse them first. The starch will thicken the gravy. If you are using fresh potatoes, peel and chop about 3 medium-sized ones and put them into the pot.
Pour the tomatoes on top of everything. I used a quart (actually 2 pints, but it’s the same thing) of tomatoes with the juice. You can use the equivalent amount of tomato products of your choice.
And last but not least, throw the bay leaf in.
Put on the cover and set to high.
When you are ready to serve it, cut up the meat, add the sour cream, and blend til combined.
I like to serve this with some warm crusty sourdough bread and garlic butter. And if there’s any leftovers, it makes a great filling for a pot pie!