Save Recipe Print
Goat Stew
Total:
4 hr 20 min
Prep:
20 min
Inactive:
2 hr
Cook:
2 hr
Yield:
6 servings
Level:
Intermediate
Total:
4 hr 20 min
Prep:
20 min
Inactive:
2 hr
Cook:
2 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Combine onions, garlic, carrots, celery and pepper in a large bowl. Season the meat with salt and pepper, and toss meat with the vegetables. (Protect yourself from contact with Scotch Bonnet peppers.) Cover and marinate in the refrigerator for at least 2 hours, (the longer the better).

Heat the oil and butter in a large saucepan, and add the meat/vegetable mixture, browning all sides of meats and cooking for a few minutes to integrate flavors. Add the tomato paste and stock, cover and reduce heat. Simmer until meat is fork tender, at least 1 1/2 to 2 hours, checking occasionally to make sure there is adequate liquid in the pot. (This recipe is also great cooked slowly in a crock pot.) Once the meat is tender, add the chopped tomato and parsley and serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Mushroom and Burgundy Stew

Recipe courtesy of Rachael Ray

Beef Stew

Recipe courtesy of Food Network Kitchen

Smoked Salmon Pizza

Recipe courtesy of Robert Irvine

Mutton Stew

Recipe courtesy of Robert Irvine

Rabbit Stew

Recipe courtesy of Robert Irvine

Antelope Stew

Recipe courtesy of Robert Irvine

Bison Stew

Recipe courtesy of Robert Irvine

Rabbit Stew

Recipe courtesy of Robert Irvine

"Cowboy" Stew

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword