Cozy Chevon Stew

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Cook time: 2 or 3 hours

  • Chevon shoulder trimmed of fat and cut into thick cubes.

  • Olive oil

  • 1 onion, chopped

  • 3 carrots, chopped

  • 3 cloves of garlic, minced

  • 2 large cans (28oz each) crushed tomatoes

  • 1 lb fingerling potatoes

  • 1 can of your favorite beer or whatever you are drinking (substitute with a veggie stock if you don’t like cooking with beer)

  • Salt and Pepper to taste

Pour a couple of tbsp of olive oil and the onion into a large soup pot.
Once the onions begin to glisten, add Chevon. Cook meat until brown.
Add Carrots and garlic stirring occasionally for five minutes.
Add crushed tomatoes and stir.
Add 1/2 the can of beer and stir.
Lid the soup pot and let simmer for an hour, stirring occasionally.

After an hour add the rest of the can of beer and the potatoes.
Simmer.
Depending on the meat this recipe could take two or three hours. You will know because the meat will be so tender and the potatoes will hold their shape but soft.

Salt and Pepper to taste.
Serve over pasta, with rice or your favorite crusty! This simple recipe is worth the time and if you double the batch the leftovers are fantastic!

All, BraiseAndrew Plotsky