Goat Stew Recipe

Cook Time: 70 minutes

Ingredients

• 1 pound bone-in goat meat, cut into large chunks
• cup vinegar
• 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
• cup green peas
• teaspoon salt
• teaspoon pepper
• 1 pinch cayenne pepper

Directions

1. In a large bowl, combine goat meat with vinegar, soy sauce, and crushed garlic. Cover and refrigerate for 1 to 8 hours. For optimal flavor, marinate for at least 6 hours.
2. Once marinated, remove the meat from the bowl and pat dry with paper towels. Set aside the marinade and garlic separately.
3. In a large pot, heat vegetable oil over medium-high heat. Working in batches, brown the goat meat on all sides, stirring occasionally. This should take about 10 to 15 minutes.
4. Once browned, transfer the goat meat to a plate and set it aside. Reserve the drippings left in the pot.
5. Add chopped onion, red bell pepper, and reserved garlic to the drippings in the pot. Stir and cook over medium heat until the onion becomes translucent, which should take about 5 minutes.
6. Pour in the tomato sauce and bring to a simmer. Let it cook for about 5 minutes, allowing the sauce to slightly thicken.
7. Return the browned goat meat to the pot and stir to combine with the sauce. Add beef stock and the reserved marinade, then bring the mixture to a boil.
8. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the meat is partially tender.
9. Stir in the chopped potato, carrots, and green peas. Season with salt, black pepper, and cayenne pepper. Continue simmering for another 20 to 30 minutes, or until the goat meat is very tender and the potatoes and carrots are fully cooked.
10. Before serving, taste and adjust the seasoning to your preference.

Nutrition Facts (per serving)

• Calories: 272
• Total Fat: 7g (8% DV)
• Saturated Fat: 1g (7% DV)
• Cholesterol: 53mg (18% DV)
• Sodium: 1670mg (73% DV)
• Total Carbohydrate: 27g (10% DV)
• Dietary Fiber: 5g (19% DV)
• Total Sugars: 10g
• Protein: 26g (52% DV)
• Vitamin C: 69mg (76% DV)
• Calcium: 69mg (5% DV)
• Iron: 5mg (28% DV)
• Potassium: 1085mg (23% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Origin and History

Goat stew is a traditional dish enjoyed in various cultures around the world, with particularly strong roots in Filipino cuisine. The dish, which features tender goat meat simmered in a rich tomato sauce with vegetables, is often likened to the Filipino "caldereta," a popular stew made with beef or pork. Goat meat has long been a staple in rural communities across Asia, Africa, and the Middle East, where it's favored for its lean, flavorful meat. Historically, goat meat was considered a hearty and affordable protein source, especially in regions where cattle were less common. Over time, goat stew evolved into a beloved comfort food, adapting to local ingredients and tastes.

Regional Variations

While goat stew is enjoyed worldwide, each region adds its own unique twist. In the Philippines, for instance, this dish is often prepared with a tomato-based sauce, garlic, onions, and a variety of vegetables such as potatoes, carrots, and peas. The Filipino version of goat stew can sometimes include spices like soy sauce and vinegar, giving it a tangy flavor that balances the richness of the goat meat. In contrast, other regions may use additional ingredients like coconut milk or a more intense range of spices, such as cumin or cinnamon, to enrich the flavor profile.

Differences from Similar Dishes

Goat stew stands apart from other stews like lamb or beef stews primarily due to the distinct flavor of goat meat. Unlike beef or lamb, which can have a fattier and sometimes gamey flavor, goat meat is leaner and has a more robust, slightly earthy taste. This makes goat stew a flavorful yet lighter alternative. Additionally, goat meat tends to cook more quickly than tougher cuts of beef or lamb, which makes it a suitable option for long, slow braises.

Where is Goat Stew Usually Served?

Goat stew is commonly served in many parts of the world, particularly in regions where goat farming is prevalent. In the Philippines, it is a popular dish during celebrations and family gatherings. It is often enjoyed with rice or bread to soak up the savory sauce. The dish is also a common feature at food stalls and restaurants serving traditional Filipino fare. In other countries, goat stew may be found in rural areas, often made for large family meals or special occasions. It pairs wonderfully with side dishes like steamed rice, fried plantains, or flatbreads.

Fun Facts About Goat Stew

• Goat meat is one of the most widely consumed meats globally, particularly in Africa, Asia, and the Middle East.
• Goat meat is considered healthier than beef or pork because it is lower in fat and cholesterol.
• In some cultures, goat meat is believed to have medicinal properties, helping to strengthen bones and improve stamina.
• The slow-cooked nature of goat stew allows the meat to become incredibly tender, making it a perfect comfort food during colder months.

Whether you're enjoying it as part of a festive meal or as a hearty weeknight dinner, goat stew is a dish that showcases the versatility and rich flavors of goat meat. Its a great way to explore a unique and delicious part of Filipino cuisine!

FAQ about Goat Stew Recipe

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