ERNIE'S ANYTHING GOES STEW - page 2 of 2
Curried Goat	Lamb Osso Buco	Oxtail Stew
Stew is a general term for a multitude of savory dishes. On the previous page, I described the way to make a beef stew, but that method works with any kind of meat and a variety of vegetables. That basic recipe will work great with boneless chicken thigh, or boneless pork shoulder. Other meat variations would be veal or lamb osso buco, oxtail, venison stew and curried goat. There are some tweaks that will make different dishes stand out. Here are some of them: For oxtail, venison and curried goat, substitute 1 can of original V8, or 12 ounces of tomato juice for half the beef stock. For the curried goat add 1 T minced ginger, 4 T curry powder and one minced habanero pepper. The habanero pepper would be great in the oxtail and venison stews as well. Alternate the vegetables to get different textures and flavors. Some of my favorites: cauliflower, broccoli, turnips, parsnips and rutabaga. Cooking times for root vegetables are the same as the ones for potatoes. Cauliflower and broccoli will take about half that time. The meats and veggies should be cut down to bite size morsels.
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