Chevon (Goat) Stew

READY IN: 1hr 55mins
Recipe by Busters 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.

Top Review by mrsmcfarland

So delicious! Had no adobo seasoning so substituted chili powder. Absolutely amazing, ate every bite!

Ingredients Nutrition

Directions

  1. The day before, presoak 8 ounces of dried navy beans.
  2. Finely chop onions, shallots & garlic. Set aside.
  3. In a nonreactive dutch oven or heavy pot, add 1 tablespoon olive oil & brown goat meat on all 4 sides over medium heat.
  4. Add onions, shallots & garlic - Lower heat & stir until translucent & slightly caramelized.
  5. Add beef base & tomato paste, stir occasionally & let tomato paste caramelize mildly. Avoid burning by turning down heat if needed.
  6. Add water, canned tomato/chilis & Adobo seasoning, gently stirring with wooden spoon to loosen any adherants.
  7. Simmer 45 minutes covered.
  8. 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.

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