Chevon goat stew is a hearty and flavorful dish that can be enjoyed by people of all ages. Chevon, or goat meat, is a lean and healthy protein that is packed with flavor. When cooked properly, chevon can be tender and juicy. This article will provide you with a recipe for a delicious chevon goat stew that is sure to impress your family and friends. You will learn how to choose the best chevon, how to prepare the meat, and how to cook the stew to perfection. So gather your ingredients and get ready to create a meal that everyone will love.
Here are our top 2 tried and tested recipes!
GOAT STEW
This is based on a Filipino stew recipe called caldereta. It is usually served with rice. I suggest marinating the meat for at least 6 hours. The serving size for this recipe is 2 to 4 depending on how much bone the meat has. Serve over rice. Masarap!
Provided by Olivia Tuggle
Categories Soups, Stews and Chili Recipes Stews
Time 2h40m
Yield 4
Number Of Ingredients 15
Steps:
- Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
- Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes.
- Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 27 g, Cholesterol 53.1 mg, Fat 6.5 g, Fiber 5.4 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 1670.3 mg, Sugar 9.7 g
CHEVON (GOAT) STEW
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.
Provided by Busters friend
Categories Stew
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 670, Fat 8.5, SaturatedFat 1.9, Cholesterol 107.7, Sodium 945.2, Carbohydrate 84.9, Fiber 27.9, Sugar 8.6, Protein 65.8
Tips:
- Choose the right cut of goat meat: For stewing, select goat meat from the shoulder, leg, or neck. These cuts have more connective tissue, which will break down during cooking and make the meat tender.
- Brown the meat before stewing: Browning the meat in a hot pan before adding it to the stew will help develop flavor and color.
- Use a variety of vegetables: To add flavor and nutrients to your stew, use a variety of vegetables, such as carrots, potatoes, onions, celery, and tomatoes.
- Season the stew well: Be generous with your seasonings, such as salt, pepper, garlic, and herbs. You can also add a bit of heat with chili powder or cayenne pepper.
- Simmer the stew for a long time: The longer you simmer the stew, the more tender the meat will become. Aim for at least 2 hours, or even longer if you have the time.
Conclusion:
Chevon goat stew is a delicious and hearty dish that is perfect for a cold winter day. By following these tips, you can make a stew that is flavorful, tender, and packed with nutrients. So next time you're looking for a comforting meal, give chevon goat stew a try. You won't be disappointed!
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