GOAT STEW

GOAT STEW

Multiple flavors and textures all come together in the perfect GOAT STEW! Three days later we were still worshipping it! It began tasting good even cold!! Made with Israeli Couscous – the perfect pearly gelatinous pasta that doesn’t disintegrate in soup broth! Homemade country style baguette croutons make all the difference in it and on top of it as a garnish!!

Makes 19-1/2 cups

8 c. water

2 T. SPICE TIME IMITATION CHICKEN BOUILLON

6 sm. yellow onions (in netted bags) 1/2 inch dice

4 c. cut green cabbage, 3/4-1 inch cuts (no core)


3 c. canned pineapple chunks, drained (from large can)

15 oz. can LeSueur peas, including liquid from can

15.25 oz. can whole kernel corn, including liquid from can – I used Del Monte

22 oz. can BUSH’S GRILLIN’ BEANS Bourbon And Brown Sugar flavor

28 oz. can stewed tomatoes – Dei Fratelli brand


1-1/2 c. fresh dried croutons made from country style French baguette, 1/2- 3/4 inch cubes

• Cut bread into 1/2-3/4 inch cubes. Place on rack over baking sheet. Bake at 300 degrees till almost dry throughout. Turn off oven and continue drying in oven till completely dry. Remove from oven. Cool till no warmth remains, then store in plastic bag or lidded jar till ready to use.

1/2 c. Israeli couscous

3 T. extra virgin olive oil

fresh grind black pepper to taste


salt to taste


1 pkg. (6 franks) Field Roast CLASSIC SMOKED PLANT-BASED Frankfurters – remove casings, then cut crosswise into 1/3 inch wide disks


1- In extra-large soup pot combine water and SPICE TIME BOUILLON. Bring to boil.

2- Add cabbage and onion. Cook on medium-low heat till almost tender.

• Cover to cook quicker.

3- Add pineapple, peas, corn, beans and stewed tomatoes. Stir well.

4- Return to soft boil. Add croutons, stir throughout. Lower heat and cook 30 minutes.

• The bread will rise to the top and form a shield while the contents below continue to cook. Stir occasionally.

5- Add Israeli couscous and extra virgin olive oil; stir well. Partially cover and cook 30 minutes longer.

• Thirty minutes is not too long for the couscous, due to the viscosity of the broth.

6- When couscous is soft and creamy to the tongue, salt sufficiently to taste; it will need some.

7- Now add the frankfurter disks, stirring to distribute evenly. Cook 5 minutes longer, then remove from heat.

8- Serve now or reserve for service later.

9- If desired, add a few croutons on top of each bowl.


Notes: Fresh made croutons with a sturdy hard crusted bread are essential. Other breads will disintegrate too quickly in the stew.

Notice the absence of additional seasonings. That’s the plan. It works well.

Pineapple and tomato actually team up nicely under these conditions.

For cabbage, I prefer white inner leaves rather than outer green leaves for their denser texture. They don’t tend to break apart with extended cooking like the outer green leaves tend to do.






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