We’ve been culling goats. Though we’ve made a dent in the size of the herd, we’ve still some to go. Our dog loves goat and we do, too, now that we’ve been introduced. My son C. says it is “the best meat I’ve ever eaten!” One person in the family doesn’t enjoy it so much, and I won’t say who (but you know it isn’t C.). This may have more to do with the vinegar wash after hanging the meat than the meat itself. Time will tell.
I created this stew the very first day we ate goat. It is a keeper in our family, so much so that I added it to the weekly menu plan for January 21, 2011. The little bit of mint hearkens to my Middle Eastern upbringing. Oh, and you do not have to use goat! Use whatever red meat you have, wild or otherwise: lamb, beef, buffalo, venison, elk.
Butchering animals bigger than ducks is totally new to us. That is a subject for another day, and probably when we are better at it. My husband has got his feet wet, at least! I’d like to thank my friend Kimarie (from The Cardamom’s Pod) who sent us pictures and instructions of her family butchering goats. And we also learned quite a bit from the book, The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game. Boy, that’s a mouthful of a title — but this book really does cover all those topics. It gets me excited about what all we’ll be able to do, someday.
And now for the simple recipe… Keep the word simple in the forefront of your mind!
Red Meat Winter Stew
- 2 tablespoons grass-fed butter tallow or other traditional fat
- 1 to 2 pounds red meat cut into small bite-size pieces -- goat, lamb, beef, venison, elk, buffalo, etc.
- 1 onion diced
- 3 cloves garlic crushed
- 6 medium red potatoes scrubbed and diced
- 3 medium carrots chopped
- 3 stalks celery chopped
- 1 can tomato paste
- 6 to 8 cups stock or pure water
- 1 to 2 tablespoons sea salt
- 1/4 to 1/2 teaspoon ground black pepper
- 2 tablespoons ground cumin
- 1 tablespoon dried basil
- pinch dried mint
In stockpot, heat the butter over medium to medium- high heat.
Saute the meat until browned.
Add the onions and garlic and saute until softened.
Add potatoes, carrots and celery and saute for about 5 minutes.
Add the tomato paste and stock.
Whisk a bit to break up the tomato paste.
Add herbs, cumin, salt and pepper.
Bring to a simmer, then turn down to maintain a simmer, cover and allow to cook until meat is tender* and potatoes are cooked, about 1/2 hour.
Serve this stew with buttermilk or sourdough biscuits.
*If you know the meat is likely to be tough, then simmer it first -- reserving the potatoes, carrots and celery to add at the very end, when the meat is tender. Then simmer until the vegetables are tender.
By the way, the stew picture doesn’t include the carrots because… well, I’ll just say it. There’s one person in my family who doesn’t care for carrots sweetening the stew. 😉
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