Chevon (Goat) Stew

Name: Chevon (Goat) Stew
Ingredients: 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

14 ingredients

8 steps

Ingredients

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

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.