Learning to cook … one kid at a time

African (Apple Goat) Peanut Stew January 12, 2012

Filed under: Recipes,Slow Cooker — gastromami @ 7:54 pm

I’m Back!

A new computer and fantastic, free service on my camera from the Canon Factory and I should be (hopefully!) back in business for awhile!

And what a fantastic recipe to come back with:

Does anyone remember these cute little fellas?

That’s Apple the Goat (Ren’s goat) & his mama

My dad had 5 goats this summer (along with 2 sheep, 2 pigs, ducks & rabbits) and these grass-fed, pasture-raised, organic & very much loved animals are now dispersed among the Dahlkemper freezers!

Just look at how gorgeous & lean goat meat is!!

Nanni and Zeus left the Northern hemisphere today so, in honor of their journey, I made this African Goat stew!

I found this recipe and altered it to my own liking;  the dish can just as easily be made with beef or chicken and would still be great!

I think that next time, however, I will just brown the meat and then throw everything in the crock pot (besides the peanut butter & flour) to both save on time and so I can smell this delicious combination of flavors all day long!

1 1/2 lbs. goat (or any other stew meat)

4 tablespoons olive oil, divided

1 1/2 cups onion, diced

4-6 large carrots, sliced (I used 4 and it wasn’t nearly enough for my family’s taste!)

2 cloves garlic, minced

4 red potatoes, chopped into 1/2 inch pieces

1 bay leaf

1 teaspoon ground ginger

1 teaspoon ground cloves

dash of cayenne pepper

3 tablespoons tomato paste

1 lemon, juiced

4 cups beef stock

3 -4 tablespoons peanut butter

1 tablespoon flour

Season the meat with salt and freshly ground pepper

In a dutch oven heat 3 tablespoons olive oil

Brown meat, about 7 minutes

Remove with a slotted spoon and set aside

Add 1 tablespoon olive oil to pan

Saute onions until translucent

Add garlic and saute until fragrant, about 30 seconds

Add carrots and saute until they begin to soften

Add potatoes & cook 3 minutes

Add bay leaf, ginger, cloves, cayenne pepper, tomato paste & the juice of 1 lemon

Stir to combine

Add meat and stock

Bring to a boil, reduce to a simmer and cover

Cook until tender, about 2 hours

Mix peanut butter & flour

Add to stew and combine

Season with salt & pepper to taste

Serve over rice & enjoy!

Fiona & Ren approved!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s