Our marketing trip started out with a trip to Bluescreek in the North Market to order lamb for our family Easter Gathering. While we were there, we picked up some goat stew meat. Stew meat was a good way to try out goat in smaller portions, and also fit well into our plans for the rest of the day. My husband and I decided that after shopping we wanted to go out to the movies, but I knew dinner would be out the window if I didn’t get something going before we left. So I prepared and threw the ingredients into a crockpot to simmer for a few hours while we were out. It was wonderful to come home to the smells wafting out the door when we arrived home ready to chow down. Great dinner.
I made a stew that was just enough for the two of us. It can be served over rice, grains like quinoa, bulgher, barley, or even small pastas like orzo or couscous. Sop up the sauce with bread, or throw in some cooked potatoes if you need something more. We ate it without any of those and it was perfect.
- 1 tbs olive oil
- 1 lb goat stew meat
- 1/2 onion – diced
- 1 stalk celery- diced
- 1 green pepper- diced
- 1 pint canned tomatoes with juice (home made in our own kitchen)
- 1 cup red wine
- 2 bay leaves
Saute meat, onion and celery in olive oil until onion is translucent. Throw this and all of the other ingredients in the crockpot. Cook on high for 4 hours or low for 8 hours.
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