Goat Stew

Woo hoo, i’m a stew fiend now! After my very first attempt at stew, i’ve gained confidence and am comfy just throwing things in and letting them ‘stew’ away all day. With delicious results!

Remember those shoulder steaks i picked up from Winn’s Livestock and Hatchery? We thawed em out, chopped em up and tossed them with some flour and seasonings before cooking them slowly in my new dutch oven. By leaving the bones in, we got the benefit of the marrow infused into the stew liquids. Yum.

Goat Stew

  • 2 goat shoulder steaks, chopped, fat included
  • ┬áSprig fresh rosemary
  • Bay leaf
  • 2 carrots
  • 3 potatoes
  • 5 cloves garlic
  • 1 onion/ 1 leek
  • 2 dried chillis
  • 1 bunch radishes
  • canned corn
  • Splash red wine
  • Water to cover meat/veg
  • Salt/pepper
  • Flour to coat (about a handful)

Cut the meat and toss it with the herbs and flour and toss into a
pre-heated dutch oven. Brown meat by stirring about, but don’t cook
through. Add chopped onions, leeks and garlic and stir. Add potatoes and
liquid to cover the meat and veg. Let come to a boil then turn way
down, cover and let simmer for hours. Add carrots about halfway through.
Adding a splash of apple cider vinigar a few minutes before serving is
fun, too. The canned corn goes in right at the end. The vinegar helps to “lift” the flavor.

I topped the stew off with some baby arugula which added brightness, bite and some necessary green veg. Someone asked ‘but how did it taste’ about the ground goatmeat we had in our chilli recently, and i wasn’t sure. This time, though: i can report. GOOD! Meaty, tender, lean, but just enough decadent to make it comfort food. Lunch leftovers never tasted so good.

Is it still stew season in your neck of the woods?

1 Comment

Filed under Cast Iron, Cooking, Eat Real Food, Slow

One Response to Goat Stew

  1. Rae

    What kind of chillis and about how many pounds of meat did you use? Thanks!

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