Chevon (Goat) Stew - cooking recipe

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

Preparation

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.