4
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Goat Stew

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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.

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