Goat Stew

Goat Stew
Staff Writer
Goat Stew
Besaw's, Portland Oregon
Goat Stew

Executive chef Michael Uhnak's goat stew at Besaw's in Portland, Ore., takes stew to new heights. This is a warm, comforting dish perfect for fall or winter, and a simple recipe perfect for a last-minute dinner.

24
Servings
250
Calories Per Serving
Deliver Ingredients

Notes

As you reheat for single servings, use 1 tablespoon butter to 4 cups stew, and add salt and pepper to your liking.

Yields 2 gallons of stew.

Ingredients

  • 5  Pounds  goat meat
  • quarts mirepoix
  • quarts leeks
  • large can diced tomatoes (6 lbs)
  • quarts chicken stock
  • 3  Tablespoons  rosemary
  • 1  Cup  roasted garlic
  • 1/2  Cup  parsely
  • 1/4  Pound  butter
  • 2  Pounds  red potatoes
  • bay leaf
  • Salt and pepper
  • quart red wine

Directions

Sauté the mirepoix with leeks and goat meat on medium heat. When the carrots are soft, deglaze with the red wine. Add chicken stock, potatoes, tomatoes, and bay leaf, and simmer until the goat meat is tender. Add rosemary, parsley, roasted garlic, butter, and salt and pepper to your liking. Once the butter melts, you have a perfect stew.

 

Nutritional Facts

Total Fat
15g
21%
Sugar
4g
4%
Saturated Fat
4g
17%
Cholesterol
120mg
40%
Carbohydrate, by difference
7g
5%
Protein
21g
46%
Vitamin A, RAE
14µg
2%
Vitamin C, total ascorbic acid
5mg
7%
Calcium, Ca
24mg
2%
Choline, total
55mg
13%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
20mg
6%
Niacin
6mg
43%
Phosphorus, P
190mg
27%
Selenium, Se
23µg
42%
Sodium, Na
245mg
16%
Water
68g
3%
Zinc, Zn
2mg
25%

Oat Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Oat Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.