Ingredients
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2 1/2 lbs goat meat
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1 tablespoon olive oil
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1 onion, chopped
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5 shallots, chopped
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2 garlic cloves, chopped
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2 teaspoons dried oregano
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1 tablespoon beef base
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6 ounces tomato paste
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48 ounces water
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28 ounces Rotel tomatoes & chilies
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1 tablespoon adobo seasoning
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3 cups dried navy beans, presoaked
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1 teaspoon fresh coarse ground black pepper
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1 potato, roasted & diced
Instructions
- 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.