Goat Stew

Name: Goat Stew
Prep time: 30 min
Cook time: 70 min
Total time: 160 min
Yield: Serves 4
Cuisine: filipino
Ingredients: 1 pound bone-in goat meat, cut into large chunks; 0.25 cup vinegar; 0.25 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; 0.5 cup green peas; 0.5 teaspoon salt; 0.25 teaspoon pepper; 1 pinch cayenne pepper

4.70 (65)

⏱ 160 mins 🍽 Serves 4 🌶 filipino 🏷 Main course

This hearty stew is a take on the classic Filipino caldereta. Chunks of goat meat are marinated, then simmered until tender with vegetables in a deeply flavoured tomato and beef stock sauce. It's a complete, comforting meal ideal for serving over steamed rice. The recipe yields four generous portions and requires about 160 minutes from start to finish.

Ingredients

1 pound bone-in goat meat, cut into large chunks
0.25 cup vinegar
0.25 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
0.5 cup green peas
0.5 teaspoon salt
0.25 teaspoon pepper
1 pinch cayenne pepper

Method

Combine the goat meat, vinegar, soy sauce, and crushed garlic in a large bowl. Cover this and place it in the refrigerator for 1 to 8 hours. Aim for at least 6 hours for optimal taste. Take the meat out, pat it dry, and keep the marinade and garlic aside separately.
Warm the vegetable oil in a large pot. Brown the goat meat in batches, turning it occasionally, for 10 to 15 minutes. Move the browned meat to a plate, leaving the cooking drippings in the pot.
Place the chopped onion, bell pepper squares, and the reserved garlic into the pot with the drippings. Cook, stirring, until the onion softens, about 5 minutes. Add the tomato sauce, let it simmer, and cook until it thickens a little, about 5 minutes.
Put the goat meat back into the pot. Add the beef stock and the saved marinade, then bring everything to a boil. Lower the heat, cover the pot, and let it simmer until the meat begins to soften, 30 to 40 minutes.
Mix in the potato and carrot chunks along with the green peas. Season with the salt, black pepper, and cayenne pepper. Continue simmering until the meat is very tender and the vegetables are cooked, 20 to 30 more minutes. Taste and adjust the seasoning as needed before serving.

Nutrition (per serving)

Calories272 kcal

Fat7 g

Sugars10 g

Protein26 g

Sodium1670 mg

Recipe details

CategoryMain course

Cuisinefilipino

AuthorOlivia Tuggle