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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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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. 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.
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