Archive | Goat RSS feed for this section

Goat Stew

8 Nov

As the temperature drops outside, I have been submerging myself (not literally) in fall foods. Pumpkin, apple… anything warm and delicious is okay with me. We hadn’t made stew this season and I was just itching for it. Before today I have actually never made stew in my life, so this was a pretty fun first for me. A couple weeks ago I went to a Halal market downtown in a search for slab bacon, and I found a wall full of goat that was just calling to me. I figured it was the perfect meat to use for my first stew, and I think the result was pretty good!

I had the guys at the store chop the shoulder, leaving the bone in. I think next time I’ll get boneless… it was a great cut of meat but the effort of pulling the bone out was just not worth it.

What I used:
~2.5 lbs of goat shoulder, bone-in, chopped
2 onions, chopped
3 stalks of celery, chopped
2 cups baby carrots, cut into circles
1 Jalapeno, seeded and de-ribbed
1 tomato, diced
3 white potatoes, cubed
1 sweet potato, peeled and cubed
3 cloves garlic, diced finely
2 cups of red wine
6 oz can tomato paste
½ bunch parsley, chopped
½ stick butter
Salt, Pepper

I started by tenderizing the meat and coating in the garlic, salt, and pepper. I marinated it with one cup of the red wine, and let it sit for ~5 hours before I started cooking with it. Once I was ready to start the stew, I melted the butter over medium-high in a large pot. I quickly seared the goat on both sides until it was brown. I added the onions, celery, carrots, jalapeno, and stirred to coat them in the butter. At this point, I added the tomato paste and second cup of red wine, turned the heat to low, and let the stew simmer covered.


Feel free to finish the remaining wine in the bottle (or box) at this point.


I let that cook for about an hour and a half (stirring occasionally), and then I added all of the potatoes. This way they would get soft without totally decomposing and making everything too starchy.


After another hour the goat was fairly tender and ready to eat. I added the tomato and parsley and let sit for about five minutes. I served it with cheesy jalapeno biscuits and we had to stop ourselves from eating the whole pot.