Chevon (Goat) Stew

Directions

1. 1
   The day before, presoak 8 ounces of dried navy beans.Finely chop onions, shallots & garlic. Set aside.In a nonreactive dutch oven or heavy pot, add 1 tablespoon olive oil & brown goat meat on all 4 sides over medium heat.
2. 2
   Add onions, shallots & garlic - Lower heat & stir until translucent & slightly caramelized.
3. 3
   Add beef base & tomato paste, stir occasionally & let tomato paste caramelize mildly. Avoid burning by turning down heat if needed.
4. 4
   Add water, canned tomato/chilis & Adobo seasoning, gently stirring with wooden spoon to loosen any adherants.Simmer 45 minutes covered.
5. 5
   Add navy beans & peeled diced roasted russet potato. Simmer 45 minutes uncovered, stirring occasionally, until meat is falling off bones.
6. 6
   Remove meat from stew - remove any bones & return meat to stew.
7. 7
   Serve with romaine salad and hot crusty baquette.