Recipes
Goat Stew
By: Rusty Smith
This is an easy rainy day stew in which you can really throw just about anything - I would have also added carrots if we had any. Fresh bread for dipping would have been awesome as well, or I will at least make it with dumplings instead of pasta next time, it was kind of weird...
Details
- Prep Time:
20 minutes - Cook Time:
380 minutes - Ready In:
6 hour, 40 minutes
Servings: 6 servings
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
- In a slow cooker, 8 cups of water, combine beef broth, onion, tomatoes, lentils, split peas, barley, rice, celery, parsley, and salt and pepper.
- Turn cooker on high.
- Heat olive oil in a skillet, place the goat stew meat in the hot oil and brown evenly on all sides.
- Add the meat to the cooker and allow to simmer for at least six hours. Stir occasionally.
- 20 minutes before you are ready to serve the stew, add the pasta and allow to cook al dente.
