Chevon (Goat) Stew

• 2 1/2 lbs goat meat
• 1 tablespoon olive oil
• 1 onion, chopped
• 5 shallots, chopped
• 2 garlic cloves, chopped
• 2 teaspoons dried oregano
• 1 teaspoon fresh coarse ground black pepper
• 1 tablespoon beef base
• 6 ounces tomato paste
• 48 ounces water
• 28 ounces Rotel tomatoes & chilies
• 1 tablespoon adobo seasoning
• 3 cups dried navy beans, presoaked
• 1 potato, roasted & diced

1. The day before, presoak 8 ounces of dried navy beans.
2. Finely chop onions, shallots & garlic. Set aside.
3. In a nonreactive dutch oven or heavy pot, add 1 tablespoon olive oil & brown goat meat on all 4 sides over medium heat.
4. Add onions, shallots & garlic - Lower heat & stir until translucent & slightly caramelized.
5. Add beef base & tomato paste, stir occasionally & let tomato paste caramelize mildly. Avoid burning by turning down heat if needed.
6. Add water, canned tomato/chilis & Adobo seasoning, gently stirring with wooden spoon to loosen any adherants.
7. Simmer 45 minutes covered.
8. Add navy beans & peeled diced roasted russet potato. Simmer 45 minutes uncovered, stirring occasionally, until meat is falling off bones. Remove meat from stew - remove any bones & return meat to stew. Serve with romaine salad and hot crusty baquette.

goat meat, olive oil, onion, shallots, garlic, oregano, fresh coarse ground black pepper, beef base, tomato paste, water, tomatoes, dried navy beans, potato

Taken from www.food.com/recipe/chevon-goat-stew-194010 (may not work)