Slow-Cooked Goat Stew
A rich and savory slow-cooked goat stew, featuring tender meat braised in a flavorful blend of cilantro puree, chicha (or beer), and aromatic spices. Inspired by traditional Latin American stews, this dish is a true comfort food.
Ingredients
- 2 lbs boneless goat meat cut into 2-inch pieces
- 2 tbsp vegetable oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 red bell pepper seeded and chopped
- 1 tsp cumin powder
- 0.5 tsp dried oregano
- 1 cup fresh cilantro blended into a puree with 1/4 cup water
- 1.5 cups chicha (or light beer)
- 2 cups chicken or beef broth
- 1 tsp sugar
- 0.5 cup frozen peas (Optional)
Instructions
- Pat goat meat dry and season generously with salt and pepper.
- Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown goat meat in batches until nicely seared on all sides, then remove and set aside.
- Reduce heat to medium, add chopped onion and bell pepper to the pot, and cook until softened, about 5-7 minutes.
- Stir in minced garlic, cumin powder, and dried oregano. Cook for another minute until fragrant.
- Stir in the cilantro puree, chicha (or beer), chicken/beef broth, and sugar. Bring the mixture to a gentle simmer.
- Return the browned goat meat to the pot. Ensure the meat is mostly submerged in the liquid. Cover the pot and reduce heat to low.
- Simmer gently for 1.5-2 hours, or until the goat meat is incredibly tender and melts easily. Stir occasionally to prevent sticking.
- About 15 minutes before serving, stir in the optional frozen peas (if using) and adjust seasoning with salt and pepper to taste.
- Serve hot, traditionally with white rice or boiled potatoes.
Notes
For best flavor, marinate the goat overnight with salt, pepper, cumin, and a splash of vinegar. If chicha is unavailable, a light lager or non-alcoholic beer can be substituted. Serve with white rice, yuca, or boiled potatoes.