Goat Stew

🛒 Ingredients

• Goat meat (boneless shoulder, cubed) 800 g · 1120 kcal
• Olive oil 30 g · 265 kcal
• Onions (medium) 200 g · 80 kcal
• Garlic (cloves) 15 g · 22 kcal
• Carrots (medium) 200 g · 82 kcal
• Potatoes (medium) 300 g · 231 kcal
• Diced tomatoes (canned) 400 g · 80 kcal
• Green bell pepper 150 g · 30 kcal
• Beef broth 500 g · 50 kcal
• Dried thyme 2 g · 5 kcal
• Bay leaves 1 g · 3 kcal
• Cumin powder 5 g · 19 kcal
• Smoked paprika 5 g · 14 kcal
• Chili powder 3 g · 8 kcal
• Black pepper 2 g · 5 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season goat meat liberally with salt and black pepper.
2. Sear the goat meat in batches until browned on all sides, then remove and set aside. Add onions to the pot and sauté until softened, about 5-7 minutes.
3. Add garlic, carrots, bell pepper, cumin, smoked paprika, chili powder, and black pepper to the pot. Cook for 2-3 minutes until fragrant.
4. Return the seared goat meat to the pot. Stir in the diced tomatoes, beef broth, dried thyme, and bay leaves. Bring to a simmer.
5. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally. Add potatoes and continue to simmer for another 30-45 minutes, or until meat and potatoes are tender.
6. Remove bay leaves, taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.