It’s that time of year, again. What time is it? The time when the weather gets colder and colder outside, so you search for ways of keeping yourself warm. One of those ways would be by eating some nice, thick and warm stew! Our recipe today is for Goat Stew, which will leave your belly warm and wanting more!
This Goat Stew recipe is based on a Filipino stew recipe called caldereta. Normally this stew is served with rice, which will give it thickness you want in a stew. Since you are marinating the goat meat in this recipe, you are going to want to marinate it for at least 6 hours.
Check out the Goat Stew recipe here!
- 1 pound bone-in goat meat, cut into large chunks
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 4 cloves garlic, crushed
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 red bell pepper, cut into 1-inch squares
- 1 cup tomato sauce
- 2 cups beef stock
- 1 potato, peeled and cut into large chunks
- 2 carrots, peeled and cut into large chunks
- 1/2 cup green peas
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch cayenne pepper
- In a large bowl, mix the goat meat with vinegar, soy sauce and garlic.
- Cover the bowl and refrigerate for 1 to 8 hours. For the best flavors, marinate at least 6 hours.
- Once done marinating, remove the meat from the marinade and pat it dry using paper towels.
- Reserve marinade and garlic cloves.
- Using a large pot, heat vegetable oil over medium-high heat.
- Now brown the goat meat, working in batches, if needed, for 10 to 15 minutes and then set goat meat aside.
- Then cook and stir the onion, red bell pepper and garlic cloves from the marinade over medium heat. Do this until onion is translucent, about 5 minutes.
- Now pour in the tomato sauce and bring the mixture to a simmer. Allow this to cook down slightly, about 5 minutes.
- Return the goat meat to the sauce and pour in the reserved marinade and beef stock.
- Bring this to a boil and then reduce the heat to low.
- Let this simmer, covered, until the goat meat is partially tender, about 30 to 40 minutes.
- Now stir in the potatoes, carrots and peas and season with salt, black pepper and cayenne pepper.
- Then simmer until the goat meat is very tender and the potatoes and carrots are cooked through, about 20 to 30 more minutes.
- Adjust the seasoning before serving, which you can serve over rice if desired.