Chevon (Goat) Stew

Recipe by Busters friend
READY IN: 1hr 55mins




  • 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.