Goat Stew

Name: Goat Stew
Ingredients: 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

13 ingredients

9 steps

Ingredients

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

Directions

1

Combine onions, garlic, carrots, celery and pepper in a large bowl.
2

Season the meat with salt and pepper, and toss meat with the vegetables.
3

(Protect yourself from contact with Scotch Bonnet peppers.)
4

Cover and marinate in the refrigerator for at least 2 hours, (the longer the better).
5

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.
6

Add the tomato paste and stock, cover and reduce heat.
7

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.
8

(This recipe is also great cooked slowly in a crock pot.)
9

Once the meat is tender, add the chopped tomato and parsley and serve.