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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Homemade Tomato Soup

Recipe courtesy of Michael Chiarello

Florida Catfish Stew

Recipe courtesy of Robert Irvine

Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)

Recipe courtesy of Rachael Ray

My Mom's Tomato and Bean 15 Minute Stoup

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories