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Aunt Clara's
Favorite Goat Stew |
INGREDIENTS: |
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2-4 tbsp. rendered pork fat or vegetable oil
3 lbs. goat stew meat, cut into 2'' cubes
1 tbsp. sugar
3 tbsp. flour
Salt and freshly ground black pepper
3 cups goat or beef stock
1 tomato, peeled, cored, seeded, and chopped
2 cloves garlic, crushed and peeled
1/4 tsp. thyme leaves
1 bay leaf
6-12 medium boiling potatoes, peeled, quartered, and "turned" into
ovals
6 carrots, peeled, quartered crosswise, and "turned" into ovals
6 turnips, peeled, quartered lengthwise, and "turned" into ovals
12-18 small white onions, peeled
3/4-1 cup shelled green peas, blanched
1/4 lb. string beans, trimmed, cut into 1/2" pieces, and blanched |
DIRECTIONS: |
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1. |
Preheat oven to 450 degrees. Heat fat in a large skillet over medium-high
heat. Brown meat in batches and transfer to a medium casserole. Pour
off fat; set skillet aside. Sprinkle sugar over meat and cook over
medium-high heat, stirring, for 3-4 minutes. Toss meat with flour
and season with salt and pepper. Transfer to oven for 8-10 minutes,
stirring halfway through. Remove from oven and set aside. Reduce
oven temperature to 350 degrees. |
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2. |
Return skillet to high heat, add stock, and boil, scraping browned
bits with a wooden spoon for 2 minutes, then add to casserole and
cook over medium-high heat for 1 minute. Add tomatoes, garlic,
thyme, and bay leaf and cook for 1 minute more. Cover and bake for 1
hour. |
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3. |
Remove from oven and pour stew into a colander set over a bowl.
Discard bay leaf, then return meat to casserole. Skim fat off broth,
adjust seasonings, then return to casserole. Add potatoes, carrots,
turnips, and onions, cover, and bake until meat is tender, about 1
hour. Add peas and string beans about 10 minutes before stew is
finished. |
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