4cupsskinless goose breast filletscut into 1 to 2-inch chunks
3cupsonionroughly chopped
4stalks celerycut into ¼-inch-thick slices
4medium carrotspeeled and cut into ¼-inch thick slices
2jalapeño peppersseeded and minced
4clovesgarlicminced
2quartscanned beef brothor homemade stock
3tablespoonsWorcestershire sauce
2sprigs fresh rosemary
1 15-ouncecan diced tomatowith liquid
1/4cuptomato paste
3cupspotatopeeled and diced into 1/2-inch cubes
1/8teaspoonfreshly ground black pepper
salt and pepper to taste
Instructions
Brown the bacon in a large stock pot over medium heat. Increase heat to medium-high, add the chunked goose breasts, and cook until evenly browned. Add the onion, celery, carrot, jalapeno, and garlic. Cook for five minutes or until the onions are translucent.
Add broth, Worcestershire, rosemary, and diced tomato. Bring to a boil, reduce heat, cover, and simmer for two hours, covered, stirring occasionally. Then stir in tomato paste and potatoes. Remove lid and continue cooking until the meat is tender and potatoes are just-cooked.
Remove rosemary sprigs, season with salt and pepper to taste, and serve.
Notes
The jalapeno pepper adds the spicy component to this recipe. If you prefer a stew without the heat, don’t add the pepper. Serve with warm, crusty bread and a good glass of zinfandel.