Goat Stew

Recipe View Marinate the Goat: In a large bowl, combine the goat meat with vinegar, soy sauce, and minced garlic. Ensure the meat is well coated. Cover and refrigerate for at least 6 hours, or preferably overnight, for maximum flavor infusion. (6-12 hours)

Recipe View Sear the Goat: Remove the goat meat from the marinade, reserving the marinade and garlic. Pat the meat dry with paper towels. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, sear the goat meat on all sides until nicely browned. This step is crucial for developing deep, rich flavors. Transfer the seared meat to a plate and set aside. (15-20 minutes)

Recipe View Sauté Aromatics: Reduce the heat to medium and add the chopped onion and red bell pepper to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the reserved garlic from the marinade and cook for another minute until fragrant. (6 minutes)

Recipe View Build the Sauce: Pour in the tomato sauce and bring to a gentle simmer. Cook, stirring occasionally, until the sauce has slightly thickened and deepened in color, about 5 minutes. (5 minutes)

Recipe View Simmer the Stew: Return the seared goat meat to the pot. Pour in the beef stock and the reserved marinade. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and gently simmer for 30-40 minutes, or until the goat meat is partially tender. (35 minutes)

Recipe View Add Vegetables: Add the potato chunks and carrot rounds to the stew. Season with salt, black pepper, and cayenne pepper (if using). Cover the pot and continue to simmer for another 20-30 minutes, or until the goat meat is very tender and the potatoes and carrots are cooked through. Stir in the frozen peas during the last 5 minutes of cooking. (30 minutes)

Recipe View Adjust and Serve: Taste the stew and adjust the seasonings as needed. You may want to add more salt, pepper, or a pinch of sugar to balance the acidity of the tomatoes. Serve the Goat Stew hot over a bed of fluffy white rice. Garnish with fresh cilantro, if desired. Enjoy!