Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Chevon (Goat) Stew
- Ready in: 30 minutes prep; 2 to 3 hours on stove
- Serves: 6
- Complexity: easy
In Vermont, the goat meat industry is positioning itself to provide consumers and multiple markets with a consistent year-round supply of premium, farm-grazed goat meat.
- 3 Tbs. butter
- 2 lbs. boneless goat, cut into 2-inch cubes (you can use goat shoulder, stew meat or shanks)
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 large onion, sliced
- 1 1/2 cups water
- 1/2 cup tomato sauce
- 1 lb. string beans (green or yellow), cut into 1” to 2” pieces
Melt the butter in a large pot and add the meat. Season with the salt and pepper. Turn or stir occasionally until the meat is browned on all sides. Add the onion and cook for a few minutes longer, until the onion is transparent. Add the water and bring the mixture to a boil. Simmer or slow cook in a crock pot for 2 to 3 hours or until the meat is tender. Forty-five minutes before serving, add the tomato sauce and the string beans. Serve with brown rice or rice pilaf.