📝 About This Recipe
This soul-warming stew celebrates the deep, earthy richness of goat meat, a staple in Mediterranean and Caribbean cuisines that becomes buttery-tender when braised slowly. We marry the meat's robust flavor with the natural sweetness of parsnips, carrots, and golden beets, all simmered in a fragrant red wine and rosemary broth. It is a sophisticated take on a pastoral classic, offering a complex depth of flavor that only time and quality ingredients can achieve.
🥗 Ingredients
The Meat & Marinade
- 3 pounds Goat shoulder (cut into 1.5-inch cubes, bone-in preferred for flavor)
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Olive oil (extra virgin)
Aromatics & Braising Liquid
- 1 large Yellow onion (diced)
- 6 pieces Garlic cloves (smashed and minced)
- 2 tablespoons Tomato paste (double concentrated)
- 1.5 cups Dry red wine (such as Cabernet or Syrah)
- 4 cups Beef or Goat stock (low sodium)
- 2 sprigs Fresh Rosemary
- 2 pieces Bay leaves (dried)
Root Vegetables
- 3 large Carrots (peeled and cut into thick rounds)
- 2 medium Parsnips (peeled and sliced)
- 2 medium Golden beets (peeled and cubed)
- 1 pound Yukon Gold potatoes (scrubbed and quartered)
👨🍳 Instructions
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1
Pat the goat meat thoroughly dry with paper towels; moisture is the enemy of a good sear. Season generously with salt and pepper.
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2
In a large Dutch oven, heat the olive oil over medium-high heat until shimmering. Brown the meat in batches to avoid overcrowding, ensuring a deep brown crust on all sides (about 5-7 minutes per batch).
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3
Remove the meat and set aside on a plate. Lower the heat to medium and add the diced onion to the rendered fat. Sauté for 5 minutes until translucent.
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4
Add the minced garlic and tomato paste. Stir constantly for 2 minutes until the paste turns a dark brick red and smells toasted.
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5
Pour in the red wine, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot. Let the wine reduce by half.
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6
Return the goat meat and any accumulated juices to the pot. Add the stock, rosemary sprigs, and bay leaves. The liquid should just cover the meat.
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7
Bring to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 1 hour and 45 minutes.
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8
After the initial simmer, add the carrots, parsnips, beets, and potatoes to the pot. If the liquid has reduced too much, add a splash more stock.
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9
Cover and continue to simmer for another 45-60 minutes, or until both the meat and the root vegetables are fork-tender.
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10
Remove the bay leaves and rosemary stems. Taste the sauce and adjust seasoning with salt and pepper if needed.
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11
If you prefer a thicker sauce, remove the lid for the last 15 minutes of cooking to allow for evaporation and concentration.
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12
Let the stew rest for 10 minutes before serving to allow the flavors to settle and the meat to relax.
💡 Chef's Tips
Always use bone-in goat meat if available, as the marrow adds incredible body and silkiness to the sauce. If the goat meat feels tough after 2 hours, don't panic—it simply needs more time; keep simmering until it yields easily to a fork. For a brighter finish, stir in a teaspoon of lemon zest or a splash of red wine vinegar just before serving. To make this ahead of time, cook it a day early; stews like this always taste better the next day after the flavors have fully married. Avoid cutting the root vegetables too small, or they will turn to mush during the long braising process.
🍽️ Serving Suggestions
Serve in wide, shallow bowls alongside crusty sourdough bread to soak up the rich gravy. Pairs beautifully with a bold, tannic red wine like a Malbec or a Tempranillo. Top with a fresh gremolata (parsley, garlic, and lemon zest) to cut through the richness. A side of buttery polenta or mashed cauliflower provides a perfect creamy base for the stew. Accompany with a simple bitter green salad dressed in a sharp vinaigrette to balance the earthy flavors.