Ingredients

• 1 1/2 pounds goat stew meat cubed
• 2 tablespoons olive oil
• 2 cups beef broth
• 1/2 onion minced
• 3 tomatoes rough chopped
• 1/2 cup lentils dried
• 1/2 cup split peas dried
• 1/4 cup barley
• 1/2 cup rice long grained
• 2 stalks celery
• 1/4 cup parsley chopped fine
• salt and pepper to taste
• 1 cup rotini pasta

Directions

1. In a slow cooker,  8 cups of water, combine beef broth, onion, tomatoes, lentils, split peas, barley, rice, celery, parsley, and salt and pepper.
2. Turn cooker on high.
3. Heat olive oil in a skillet, place the goat stew meat in the hot oil and brown evenly on all sides.
4. Add the meat to the cooker and allow to simmer for at least six hours. Stir occasionally.
5. 20 minutes before you are ready to serve the stew, add the pasta and allow to cook al dente.