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Goat Stew

8 Nov

As the temperature drops outside, I have been submerging myself (not literally) in fall foods. Pumpkin, apple… anything warm and delicious is okay with me. We hadn’t made stew this season and I was just itching for it. Before today I have actually never made stew in my life, so this was a pretty fun first for me. A couple weeks ago I went to a Halal market downtown in a search for slab bacon, and I found a wall full of goat that was just calling to me. I figured it was the perfect meat to use for my first stew, and I think the result was pretty good!

I had the guys at the store chop the shoulder, leaving the bone in. I think next time I’ll get boneless… it was a great cut of meat but the effort of pulling the bone out was just not worth it.

What I used:
~2.5 lbs of goat shoulder, bone-in, chopped
2 onions, chopped
3 stalks of celery, chopped
2 cups baby carrots, cut into circles
1 Jalapeno, seeded and de-ribbed
1 tomato, diced
3 white potatoes, cubed
1 sweet potato, peeled and cubed
3 cloves garlic, diced finely
2 cups of red wine
6 oz can tomato paste
½ bunch parsley, chopped
½ stick butter
Salt, Pepper

I started by tenderizing the meat and coating in the garlic, salt, and pepper. I marinated it with one cup of the red wine, and let it sit for ~5 hours before I started cooking with it. Once I was ready to start the stew, I melted the butter over medium-high in a large pot. I quickly seared the goat on both sides until it was brown. I added the onions, celery, carrots, jalapeno, and stirred to coat them in the butter. At this point, I added the tomato paste and second cup of red wine, turned the heat to low, and let the stew simmer covered.

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Feel free to finish the remaining wine in the bottle (or box) at this point.

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I let that cook for about an hour and a half (stirring occasionally), and then I added all of the potatoes. This way they would get soft without totally decomposing and making everything too starchy.

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After another hour the goat was fairly tender and ready to eat. I added the tomato and parsley and let sit for about five minutes. I served it with cheesy jalapeno biscuits and we had to stop ourselves from eating the whole pot.

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