Remember those shoulder steaks i picked up from Winn's Livestock and Hatchery? We thawed em out, chopped em up and tossed them with some flour and seasonings before cooking them slowly in my new dutch oven. By leaving the bones in, we got the benefit of the marrow infused into the stew liquids. Yum.
- 2 goat shoulder steaks, chopped, fat included
- Sprig fresh rosemary
- Bay leaf
- 2 carrots
- 3 potatoes
- 5 cloves garlic
- 1 onion/ 1 leek
- 2 dried chillis
- 1 bunch radishes
- canned corn
- Splash red wine
- Water to cover meat/veg
- Flour to coat (about a handful)
Cut the meat and toss it with the herbs and flour and toss into a pre-heated dutch oven. Brown meat by stirring about, but don't cook through. Add chopped onions, leeks and garlic and stir. Add potatoes and liquid to cover the meat and veg. Let come to a boil then turn way down, cover and let simmer for hours. Add carrots about halfway through. Adding a splash of apple cider vinigar a few minutes before serving is fun, too. The canned corn goes in right at the end. The vinegar helps to "lift" the flavor.
I topped the stew off with some baby arugula which added brightness, bite and some necessary green veg. Someone asked 'but how did it taste' about the ground goatmeat we had in our chilli recently, and i wasn't sure. This time, though: i can report. GOOD! Meaty, tender, lean, but just enough decadent to make it comfort food. Lunch leftovers never tasted so good.
Is it still stew season in your neck of the woods?