Chevon Meat Stew (Caldereta)

I got this recipe from Melissa's Dad...I wanna call this Chevon Meat Stew or better known locally as Caldereta. Chevon was derived from a french word for domesticated goat meat. This is the most sought after dish everytime they have a party at home....

CHEVON MEAT STEW
(Goat meat Caldereta)

Chevon sliced or chuck - 2 pounds
Coconut Vinegar - 1/4 cup
Soy Sauce - 1/4 cup
Oil - 2-3 tablespoons
Onion, chopped 1
Bell pepper chopped 1
Garlic Minced - 1/4 cup
Tomato sauce - 2 cups
Stock or water
Potatoes peeled of cubed - 2 cups
Peas - 1 cup
Salt and pepper to taste

How to Prepare

Mix the meat, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated for 1 - 12 hours or overnight. Remove the meat from the Marinade and pat dry. reserve the marinade.

Heat the oil over medium-high flame in a large pan. Brown the meat in batches, removing it to a plate or bowl.

When the meat is all browned, add more oil to the pan if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3-5 minutes.

Return the meat to the pan, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes.

Put in the potatoes, peas, salt and pepper and simmer for another 20-30 minutes, or until the meat is tender and the potatoes are cooked through. Add a little more water if necessary.

Remove the pan from the heat. Adjust seasonings to taste and serve hot over rice.

Adding Liver pate is an option....but this adds a little goodness and richness of the dish and as well as adding a commercially prepared Maggie Magic Sarap... it really brings out the sinful and flavorful Umami goodness of the dish!...

Since Chevon is classified as red meat.. it is best paired with RED wines

Try it and enjoy!

Cheers!