Goat Stew
Ingredients:
- 2 lbs. goat meat – cubed
- 2 medium onions – chopped
- 2 garlic cloves – minced
- 2 celery stalks – chopped
- 3 carrots – chopped
- 1 jalapeno pepper – chopped & deseeded
- 1/2 cups bone broth
- 1 cup red wine
- 3 tbsp butter
- 6 ounces organic tomato paste
- 2 tomatoes – roasted – optional
- parsley – chopped – optional
Instructions:
- Prepare onions, garlic, celery, carrots, and pepper and put in large bowl.
- Season goat meat with salt and pepper. Add to bowl and toss well. Cover and refrigerate for 2 hours.
- Using sauté function, brown meat and veggies in batches in tallow/lard/or butter. Remove to a large bowl after browned.
- Add stock and wine to Instapot. Stir and scrape bottom of pan until all the yummy stuff on the bottom is stirred up. If not, your Instapot may read “burnt” as it cooks. Add tomato paste and stir to blend well.
- Turn Instapot off, add meat and veggies back to Instapot. Combine thoroughly with liquids. Place lid on and lock it in place. Seal the vent. Pressure cook on high “normal” setting for 45 minutes.
- Allow to depressurize naturally.
- Serve along with your favorite sides.