Recipe by Buster's friend
Night time temps to 25 degrees F and big sale at new supermarket with goat at $1.79/lb prompted this stew. Goat is tasty, lean, high in protein & thusly benefits from slow cooking/braising. This stew is mildy spicy from the black pepper & peppers in the Rotel (canned diced tomato/green chili) & one can pick the Rotel (mild, regular, hot) for preferred degree of heat. Good eats on a cold night! Serve with romaine salad & hot crusty baquette. Time does not include presoaking of navy beans.
- 2 1⁄2 lbs goat meat
- 1 tablespoon olive oil
- 1 onion, chopped
- 5 shallots, chopped
- 2 garlic cloves, chopped
- 2 teaspoons dried oregano
- 1 teaspoon fresh coarse ground black pepper
- 1 tablespoon beef base
- 6 ounces tomato paste
- 48 ounces water
- 28 ounces Rotel tomatoes & chilies
- 1 tablespoon adobo seasoning
- 3 cups dried navy beans, presoaked
- 1 potato, roasted & diced
Directions See How It's Made
- The day before, presoak 8 ounces of dried navy beans.
- Finely chop onions, shallots & garlic. Set aside.
- In a nonreactive dutch oven or heavy pot, add 1 tablespoon olive oil & brown goat meat on all 4 sides over medium heat.
- Add onions, shallots & garlic - Lower heat & stir until translucent & slightly caramelized.
- Add beef base & tomato paste, stir occasionally & let tomato paste caramelize mildly. Avoid burning by turning down heat if needed.
- Add water, canned tomato/chilis & Adobo seasoning, gently stirring with wooden spoon to loosen any adherants.
- Simmer 45 minutes covered.
- Add navy beans & peeled diced roasted russet potato. Simmer 45 minutes uncovered, stirring occasionally, until meat is falling off bones. Remove meat from stew - remove any bones & return meat to stew. Serve with romaine salad and hot crusty baquette.