This recipe ranks high on limited number of ingredients and (except for tapioca) on the likely availability of all ingredients required. I made two substitutions. First I included one clove of pressed garlic and instead of the 1/2 c. of tapioca (which I assume is there to give body to the stew), I opted to lightly dust the "dry" 1 inch cubes with all purpose flour to which I added 1/2 tsp. of salt and a pinch of course ground black pepper. I then placed 2-3 tbsp. olive oil in a stir fry skillet and gently cooked the meat until it was a warm brown color. After this quick step, I followed the original recipe to completion. It is wonderful!