Chevon Goat Stew
Warm your soul with the rich and hearty flavors of Chevon Goat Stew, a comforting dish that combines tender, slow-simmered goat meat with fresh vegetables and aromatic spices. This recipe celebrates the bold, earthy taste of chevon (goat meat), enhanced by a savory medley of garlic, ginger, tomatoes, and a vibrant blend of paprika, cumin, and coriander. The stew is simmered to perfection in a flavorful broth, allowing the goat to become irresistibly tender while soaking up the essence of fresh thyme and bay leaves. With wholesome chunks of carrots and potatoes, this one-pot wonder is perfect for cozy family dinners or impressing guests with a rustic yet refined dish. Serve it warm with a sprinkle of fresh parsley and pair it with crusty bread or steamed rice for an unforgettable comfort food experience. Perfectly suited for fans of global cuisine, this goat stew recipe is hearty, wholesome, and packed with vibrant flavors.
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Recipe Information
Ingredients
- 2 pounds Goat meat (chevon), bone-in and cubed
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 medium Tomatoes, diced
- 2 tablespoons Tomato paste
- 2 medium Carrots, peeled and sliced
- 2 medium Potatoes, cubed
- 4 cups Beef or goat broth
- 2 Bay leaves
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 3 Fresh thyme sprigs
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Season the goat meat with 1 teaspoon of salt and black pepper. Set aside for 10 minutes to absorb the seasoning.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the goat meat in batches, ensuring not to overcrowd the pot. Cook for 3-5 minutes per side, until the pieces develop a deep brown crust. Remove and set aside.
In the same pot, reduce the heat to medium and add the diced onions. Sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the diced tomatoes and tomato paste. Stir to combine and cook for 5 minutes, breaking down the tomatoes with the back of a wooden spoon.
Return the browned goat meat to the pot. Add the carrots, potatoes, beef or goat broth, bay leaves, paprika, cumin, and coriander.
Stir everything together, ensuring the meat and vegetables are submerged in the liquid. Bring the stew to a boil over high heat.
Reduce the heat to low, cover the pot, and simmer for 75 minutes, stirring occasionally. The goat should become tender and the flavors well combined.
Taste the stew and add the remaining teaspoon of salt, or adjust as necessary for your preference.
Stir in the fresh thyme sprigs during the last 5 minutes of cooking.
Remove the bay leaves and thyme sprigs before serving.
Ladle the stew into bowls, garnish with chopped parsley, and serve hot with crusty bread or steamed rice.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1240 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
