Best 2 Chevon Goat Stew Recipes

**Indulge in a Culinary Journey with Chevon Goat Stew: A Symphony of Flavors and Textures**

Embark on a tantalizing culinary adventure with chevon goat stew, a delectable dish that promises to tantalize your taste buds and warm your soul. Originating from the Caribbean and African regions, this hearty stew showcases the unique flavor of goat meat, slow-cooked in a rich and flavorful broth infused with an array of aromatic spices. The result is a tender and succulent meat that falls off the bone, enveloped in a captivating symphony of flavors and textures. Accompaniments such as dumplings, rice, or vegetables elevate this stew to a complete and satisfying meal. Join us as we explore the diverse and delectable world of chevon goat stew, with a collection of mouthwatering recipes that cater to every palate. From traditional preparations to contemporary twists, these recipes promise an unforgettable culinary experience that will transport you to the heart of culinary excellence.

Here are our top 2 tried and tested recipes!

CHEVON (GOAT) STEW

Chevon (Goat) Stew image

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

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

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

GOAT STEW

Goat Stew image

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

Ingredients

1 pound bone-in goat meat, cut into large chunks
¼ cup vinegar
¼ cup soy sauce
4 cloves garlic, crushed
1 tablespoon vegetable oil
1 onion, chopped
1 red bell pepper, cut into 1-inch squares
1 cup tomato sauce
2 cups beef stock
1 potato, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
½ cup green peas
½ teaspoon salt
¼ teaspoon pepper
1 pinch cayenne pepper

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

Tips:

Choose the right cut of goat meat. For a stew, you want a cut that is tough and flavorful, such as the shoulder or leg.
Brown the meat before stewing it. This will help to develop the flavor and give the stew a richer color.
Use a variety of vegetables in your stew. This will add flavor, color, and nutrition to the dish.
Season the stew well. Use a combination of salt, pepper, and other spices to taste.
Simmer the stew for at least 2 hours. This will allow the flavors to meld and the meat to become tender.
Serve the stew with rice, potatoes, or bread.

Conclusion:

Chevon stew is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover goat meat. With a little planning and effort, you can easily make a delicious chevon stew that your family and friends will love.