Goat Stew

  • Level: Intermediate
  • Yield: 6 servings
  • Total: 4 hr 20 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 2 hr


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


  1. 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).
  2. 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.
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13 Reviews

Ray Maiden

An outstanding recipe for any meat. Bell peppers, Banana peppers, etc. instead of hot peppers or purple onions instead of white onions, etc. are also great substitutes for folks that don't like spicy foods or choose to spice it up themselves when served with their favorite bottle of hot sauce. My only suggestion is use a pressure cooker. The time is cut in half and nothing on earth gets any meat to its most tender;  pull apart with a fork; enjoyably delicious state as only a pressure cooker can do. 

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