This goat stew is modeled after the caldereta dish from the Philippines. It frequently comes with rice. Depending on how many bones the meat includes, the serving size for this dish ranges from 2 to 4. Over rice, please. Masarap!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 40 mins |
| Servings: | 4 |
Ingredients
- 1 pound bone-in goat meat, cut into large chunks
- ¼ cup vinegar
- ¼ 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
- ½ cup green peas
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch cayenne pepper
Instructions
- Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate for 1 to 8 hours. For the best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic separately.
- Heat oil in a large pot over medium-high heat. Working in batches, cook goat meat in hot oil, stirring occasionally, until browned, 10 to 15 minutes. Transfer goat meat to a plate and set aside. Reserve drippings in the pot.
- Add onion, bell pepper, and reserved garlic to drippings. Cook and stir over medium heat until onion is translucent, about 5 minutes. Pour in tomato sauce; bring to a simmer. Cook until slightly thickened, about 5 minutes.
- Return goat meat to sauce. Pour in beef stock and reserved marinade; bring to a boil. Reduce heat to low, cover the pot, and simmer until meat is partially tender, 30 to 40 minutes.
- Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.
Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 5 g |
| Protein | 26 g |
| Saturated Fat | 1 g |
| Sodium | 1670 mg |
| Sugars | 10 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made this in the slow cooker and it was the best stew I’ve had. Outstanding!
I modified this recipe a bit. No peppers but used mango curry sauce, Thai chili sauce, Boc choy, onion, cauliflower, and broccoli. Delicious even without rice.
Love it! made it last night, but made 2 mistakes. Forgot the peas & cooked a little too long in my crockpot/pressure cooker. Still learning how to use it. It only over cooked the potatoes and carrots, but the overall dish was Amazing!
Simply wonderful recipe. The person who gave this a one star obviously can’t cook
So delicious! I added extra carrots and potatoes and a hearty dollop of harissa paste. My family just devoured it!
I loved the base ingredients of this stew. The marinade was good but I added red pepper flakes. I marinated the meat for 24 hours. I used the crock pot to slow cook stew. I found myself adding more spice, more red pepper flakes and more cayenne to get a little kick. I will make this recipe again. It was delicious and the goat was very tender.
Loved this recipe. Love the sweet, sour taste the vinegar and tomato sauce give
Really enjoyed it.
Oh…my…GOD!!! Lip smacking good! We didn’t marinade it. Just threw everything into an instapot and cooked for 40 minutes. We didn’t have tomato sauce so we used 2 oz tomato paste and extra broth.
Guess this one didn’t work out for me. I used baby carrots instead of regular and a few smaller red and regular potatoes cut into bite sized pieces. Followed the recipe as written and the potatoes and carrots were not even close to fully cooked. Had to fish them out and microwave them 10 minutes to soften. The meat was also overcooked and chewy, perhaps because they weren’t very thick pieces. But all the time cooking didn’t help. Broth was ok but also very thin.
Loved the recipe but I added thyme & white onions & balsamic vinegar
Delicious! I have had goat curry and liked it, but never cooked with goat before. This was rich with multi levels of flavor. The curry-less recipe really allows the goat and vegetables to star. The only switch-ups we made were to add a tsp of smoked paprika and cooked in a Dutch oven at 325 for 2.5 hours after brining to a boil on the stove top.
Maybe I don’t like Philippine seasonings? It seemed a bit “flat “ and when I looked at ingredients. I used to raise goats and really enjoy the meat. Normally I just make up my own stew and cook in a slow cooker. I didn’t get all the salt that others complained of, but then i also used my own bone broth and own canned tomatoes. I did have to add additional seasonings and agree that the goat needs to cook slower and longer. And it could be that I actually bought the goat meat from the store and didn’t use my own home grown and butchered. I used the fat, skin, bones to make a broth as the meat marinaded. I added a few bay leaves, extra cayenne, and some jerk seasoning.
Good
I made this stew exactly according to the recipe. It was full of flavor and the meat was well cooked and very tender. Remember this is a stew, so it has to have that sour and salt flavors infused. Those who don’t like that probably shouldn’t be trying stew anyways. Being a guy that has no cooking experience I got it right the first time. Everybody loved it.
I cooked the meat, tomatoes, vinegar, seasonings, and onions, plus mushrooms I added in my ninja foodi under high pressure for 30 minutes. I did not use broth as my goat was frozen and would add liquid as it cooked. I used two pounds of goat, but did not increase the liquids since pressure cooking retains water. I took out the meat and left the liquid, then put in the potatoes and carrots and pressure cooked on high for 4 minutes. Served with bread. It was amazing!
Came out really good. I added parsley, oregano, bay leaf, crushed red pepper, and red wine (cabernet). I didn’t use tomatoes because my family has to stay away from nightshades, and added a little almond/tapioca flour to thicken up the gravy. It came out really well, this will be a recipe we will make in our family often.
This is wonderful! First time having goat and I love the flavor. Wife didn’t want to try it so it was all mine. I ate it every meal until it was gone and I always had a smile on my face when I was finished.
Recipe is spot on, I used 2lbs of goat. The only personal changes I made were 3 potatoes and a full cup of peas. I marinated the meat for 24 hours. You definitely want to cook the meat longer to get it fall off the bone good. I cooked the first stage for an hour and a half, and then added the veggies, then cooked for over and hour more. it’s game meat and lean and needs time to break down. careful with the cayenne pepper, a little goes a long way with this.
I made this today (to have for supper) – I was pleasantly surprised at how tasty it was. the only ingredient I omitted was the peppers as neither my husband nor I are fans of any kind of peppers. It was very tasty. I ended up marinating it for over 12 hours, actually. And I used Low Sodium Soy Sauce. EXCELLENT recipe and will definitely make it again.
I really like this. I rarely marinate, just add the vinegar and soy sauce along with the tomato sauce and broth. I cook it in the pressure cooker for 30 minutes then add the potatoes, carrots and peas. Do another 20 minutes. Always tender and delicious.