Goat stew is a hearty, flavorful dish that has the power to transport you to far-off lands, where every bite tells a story of tradition and slow-cooked perfection. With tender chunks of goat meat simmered to succulent, fall-apart tenderness, this stew offers a rich, robust taste that’s both earthy and comforting. Each spoonful is infused with a medley of spices and herbs that deepen with time, creating a savory symphony that dances on the palate. Whether served over rice or with a side of crusty bread, goat stew is more than just a meal—it’s an experience, one that brings warmth to the soul and a sense of connection to generations of home cooks who have perfected this dish. It’s a rustic, yet refined comfort food that invites you to slow down, savor, and enjoy the simplicity of a beautifully prepared stew.
Goat Stew
Ingredients
- 1 pound bone-in goat meat, cut into large chunks
- ¼ cup vinegar
- ¼ cup soy sauce
- 4 cloves garlic, crushed
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 red bell pepper, cut into 1-inch squares
- 1 cup tomato sauce
- 2 cups beef stock
- 1 potato, peeled and cut into large chunks
- 2 carrots, peeled and cut into large chunks
- ½ cup green peas
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch cayenne pepper
Instructions
- Combine the goat meat with vinegar, soy sauce, and crushed garlic in a large bowl. Cover the mixture and refrigerate for 1 to 8 hours, allowing the flavors to infuse the meat. For optimal flavor, marinate for at least 6 hours. After marinating, remove the meat from the mixture, pat it dry with paper towels, and set the marinade and garlic aside for later use. This step helps tenderize the meat while imparting a deeper, savory flavor from the marinade.
- Heat oil in a large pot over medium-high heat. In batches, add the goat meat to the hot oil, stirring occasionally, and cook until browned, about 10 to 15 minutes. Once browned, transfer the meat to a plate and set aside, keeping the remaining drippings in the pot. This process helps to develop a rich, caramelized crust on the meat, enhancing its flavor before the next steps of cooking.
- Add the onion, bell pepper, and reserved garlic to the drippings in the pot. Stir and cook over medium heat until the onion becomes translucent, about 5 minutes. Then, pour in the tomato sauce and bring the mixture to a simmer. Let it cook for about 5 minutes, or until it slightly thickens. This step allows the vegetables to soften and release their flavors, while the tomato sauce develops a rich, savory base for the stew.
- Add the browned goat meat back into the sauce, then pour in the beef stock and reserved marinade. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the meat begins to soften. This step helps the goat meat absorb the flavors of the sauce, while the slow simmering process tenderizes the meat, making it juicy and flavorful.
- Add the potatoes, carrots, and peas to the pot, then season with salt, black pepper, and cayenne pepper. Continue to simmer for an additional 20 to 30 minutes, or until the goat meat is very tender and the potatoes and carrots are fully cooked. Taste the stew and adjust the seasonings as needed before serving. This allows the vegetables to absorb the flavors of the stew, while the final simmer ensures everything is perfectly tender and well-seasoned.
