Chevon (Goat) Stew

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  • Ready in: 30 minutes prep; 2 to 3 hours on stove
  • Serves: 6
  • Complexity: easy
Chevon (Goat) Stew

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.

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