Goat Stew

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2 medium onions, roughly chopped

2 cloves garlic, chopped

2 large carrots, diced

3 stalks celery, chopped

1/2 Scotch Bonnet pepper, seeded and chopped (while handling, protect hands and eyes and avoid breathing in fumes)

2 pounds boneless goat meat, cubed

Salt and freshly ground black pepper

1/4 cup canola oil

1/4 cup (1/2 stick) butter

1 (6-ounce) can tomato paste

1 cup vegetable stock, or red or white wine

2 tomatoes, chopped

2 tablespoons chopped parsley