Slow-Braised Goat Stew is a hearty, rustic dish that’s all about deep, rich flavors and tender, fall-apart goat meat. Slow-cooked with aromatic herbs, vegetables, and wine or broth, it’s perfect for a cozy weekend meal or special gathering. This stew brings out the best in goat meat — slightly gamey, deeply savory, and absolutely delicious.
Here’s a warming, comforting recipe for Slow-Braised Goat Stew:
Ingredients:
- Goat meat: 1.5 kg (about 3 lbs), bone-in pieces preferred
- Salt and pepper: to season
- Flour: 2 tablespoons (for dusting)
- Olive oil: 3 tablespoons
- Onion: 1 large, chopped
- Garlic: 4 cloves, minced
- Carrots: 3 large, peeled and cut into chunks
- Celery: 2 stalks, chopped
- Tomato paste: 2 tablespoons
- Red wine: 1 cup (optional, or use more stock)
- Beef or chicken stock: 2–3 cups
- Crushed tomatoes: 1 cup
- Bay leaves: 2
- Fresh thyme: 4 sprigs (or 1 teaspoon dried)
- Rosemary: 1–2 sprigs (or 1/2 teaspoon dried)
- Paprika: 1 teaspoon (optional for a smoky flavor)
- Red chili flakes: a pinch (optional, for mild heat)
Instructions:
1. Prepare and sear the goat:
- Pat the goat pieces dry and season generously with salt and pepper.
- Lightly dust with flour.
- Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.
- Brown the goat pieces in batches until deeply golden on all sides. Set aside.
2. Build the flavor base:
- In the same pot, add a little more oil if needed.
- Sauté the onions, garlic, carrots, and celery until softened and aromatic, about 5–7 minutes.
- Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
3. Deglaze and simmer:
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
- Let it reduce slightly for about 3–5 minutes.
- Add the crushed tomatoes, bay leaves, thyme, rosemary, paprika, and chili flakes.
- Return the seared goat to the pot.
- Pour in enough stock to just cover the meat and vegetables.
4. Slow braise:
- Bring the stew to a simmer.
- Cover the pot with a lid and place it in a preheated oven at 160°C (325°F).
- Braise for 3 to 3.5 hours, or until the goat is fork-tender and the sauce has thickened beautifully.
5. Finish:
- Remove bay leaves and any woody herb stems.
- Taste and adjust seasoning with more salt, pepper, or a splash of vinegar/lemon juice if needed for brightness.
Serving Suggestions:
- Serve your Slow-Braised Goat Stew over creamy mashed potatoes, buttered rice, polenta, or with crusty bread to soak up all that delicious sauce.
- A fresh green salad or simple sautéed greens (like spinach or kale) make perfect sides.
Tips:
- Goat meat benefits from slow, moist cooking methods — don’t rush it!
- If you like a thicker stew, remove the lid for the last 20–30 minutes of cooking to let the sauce reduce.
- Make it a day ahead — it tastes even better after the flavors meld overnight.
This Slow-Braised Goat Stew is deeply comforting, savory, and packed with earthy, rich flavors. 🥘🐐
Would you like a Caribbean-style version too, with coconut milk and allspice? 🌴✨
