I know it’s not yet truly fall, but with the thunderstorms we’ve had the past few days I’ve been in the mood for soups and stews. With that in mind I started with a pound of goat stew meat and experimented to create tonight’s dinner. I like barley and had three cabbages from the CSA still in the refrigerator, so that’s where inspiration took me. The first hour of the preparation would be appropriate for any stew; then, instead of barley and cabbage, you could add potatoes and carrots and any other veggies you like and cook another half hour or until tender.
Goat and Barley with Cabbage
Yield: 8 servings
1 lb goat stew meat
½ c flour
1 T seasoning salt*
2 T vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp Worcestershire sauce
8 oz tomato sauce
2 bay leaves
½ tsp black pepper
½ tsp oregano
½ tsp garlic powder
4 beef bouillon cubes
4 c water
1 c barley
½ green cabbage, chopped (about 4 cups)
- Mix flour with seasoning salt in a zip-top bag. Add stew meat, seal, and shake to coat.
- Heat oil over medium-high heat. Add meat and brown, stirring occasionally.
- Add onion and garlic and continue to cook until onions are translucent.
- Add Worcestershire sauce, tomato sauce, bay leaves, black pepper, oregano, garlic powder, bouillon, and water.
- Bring to a boil, reduce heat to simmer, and cook, covered for one hour.
- Stir in barley. Cover and cook for 30 minutes.
- Stir in cabbage. Cover and cook an additional 30 minutes or until cabbage is tender.
- Salt and pepper to taste.