Chevon (Goat) Stew

Chevon  (Goat) Stew created by JanaBird

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.

Ready In:
1hr 55mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Busters friend
Contributor
@Busters friend
Contributor
"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."

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  1. mrsmcfarland
    So delicious! Had no adobo seasoning so substituted chili powder. Absolutely amazing, ate every bite!
  2. Lilly225
    I tried this recipe and it was good. The only problem was that my only source of goat meat is poor cuts that were very fatty. So i spent a lot of time skimming the broth. i will definitely try again as soon as i can find a better source for the meat.
  3. JanaBird
    Chevon  (Goat) Stew Created by JanaBird
  4. JanaBird
    Great recipe. I had no beef base or adobo seasoning and used mixed beans and cooked it forever in a crockpot on high and we ate every bite.
  5. 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.
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