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Goat Stew Recipe Crock Pot

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Curried Goat Stew Immaculate Bites
Curried Goat Stew Immaculate Bites from www.africanbites.com

Description

This slow-cooked goat stew is a hearty and comforting dish that is perfect for a cold winter night. The slow cooking enhances the flavor of the goat and vegetables, and the thick, flavorful broth is sure to warm you up. The combination of herbs and spices creates a wonderful aroma that will have your mouth watering. This goat stew is also very easy to make and can be a great meal to make ahead of time and freeze for later. Serve with crusty bread or over rice for a complete meal.

Prep Time

This goat stew recipe takes about 30 minutes to prepare. You'll need to chop the vegetables, brown the goat, and measure out the spices. Once everything is prepped, the rest of the cooking time is hands-off.

Cook Time

Once everything is prepped, the crock pot does the rest of the work. The stew will need to cook on low for 8-10 hours, or on high for 5-6 hours. You'll know it's done when the meat is tender and the vegetables are cooked through.

Ingredients

  • 2 pounds goat meat, cut into cubes
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • 2 cups beef broth
  • 1 cup dry white wine
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 3 potatoes, peeled and cubed
  • 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the goat meat and brown on all sides, about 8 minutes. Transfer the browned goat to the crock pot.

2. Add the onion and garlic to the skillet and sauté until the onion is softened, about 5 minutes. Add the oregano, thyme, rosemary, cumin, paprika, black pepper, and red pepper flakes. Cook for 1 minute, stirring constantly.

3. Add the onion mixture to the crock pot. Add the bay leaf, beef broth, wine, carrots, celery, and potatoes. Stir to combine.

4. Cover the crock pot and cook on low heat for 8-10 hours, or on high heat for 5-6 hours.

5. When the stew is done, stir in the parsley and season with salt and pepper to taste. Serve hot with crusty bread.

Equipment

  • Large skillet
  • Crock pot

Notes

Goat meat can be found in most grocery stores or specialty butcher shops. If you can't find goat, you can substitute lamb or beef.

Nutrition: Per Serving

  • Calories: 390
  • Fat: 11.5 g
  • Carbohydrates: 37 g
  • Protein: 25 g
  • Fiber: 4.5 g
  • Sugar: 6 g

Recipe Tips

  • For extra flavor, try adding a few strips of bacon to the stew.
  • If you'd like a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.
  • To make the stew even heartier, you can add 1 cup of cooked barley, quinoa, or wild rice during the last 30 minutes of cooking.
  • This stew freezes well, so it's a great make-ahead meal.

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