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My review
Goat Stew
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Olivia Tuggle
"This is based on a Filipino stew recipe called caldereta. It is usually served with rice. I suggest marinating the meat for at least 6 hours. The serving size for this recipe is 2 to 4 depending on how much bone the meat has. Serve over rice. Masarap!"
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Ingredients
2 h 40 m servings 272Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
- Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes.
- Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 2931 Ratings
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Most helpful positive review
7/29/2013
Wow! This was the first time I'd tried an unrated recipe, I made it exactly as stated (marinating for 6 hours), and it was so simple and delicious! It was very easy to prepare with ingredients...
Most helpful critical review
5/26/2014
Way too salty, way too tomatoey, and we even used less than the recommended amounts of soy sauce and tomato sauce! Definitely will not make again, and if I could rate this lower I would for sure...
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7/29/2013
Wow! This was the first time I'd tried an unrated recipe, I made it exactly as stated (marinating for 6 hours), and it was so simple and delicious! It was very easy to prepare with ingredients...
5/14/2014
WOW !!! Thank you very much Olivia Tuggle !!! On a scale of 1-100, this is a 100. WARNING: You may find yourself starting to like leftovers, eating it 3 times a day, licking your fingers and pla...
1/14/2014
This recipe was amazing. We have never cooked goat before and were worried about the taste (this was an Ibex goat that we cooked so it's game meat.) We marinated for 24 hours and the meat was so...
10/29/2014
Recipe was great and am sure beef could have been substituted but goat needs to be boiled 2 hours first to soften then do original recipe using boiled water as base for stew.
8/24/2014
My husband and I enjoyed this dish. I did not use any additional salt based on a couple of the reviewer's warnings, and I doubled the vegetables. Other than that, I followed the recipe. This is ...
12/14/2017
This was so good! I live in India and was making for the family here, so I did minor tweaks. But the basic idea of this is perfect and you can vary it as you want. Here's my changes: I tripl...
2/22/2016
After the first time making this, it quickly became my husbands favorite dish. He requests it all the time, and no one else in the family complains. I took the advice of a reviewer and boiled th...
12/23/2014
AWESOME! I LOVED IT! I marinated the meat for 12 hours! The meat is very delicious! I didn't add everything that the recipe said and also changed a few ingredients, but all in all it is great an...
8/5/2014
I think this recipe has potential. This is my first time cooking goat, and it came out on the tougher side. I think it needs to be simmered way longer. I used apple cider vinegar and replaced ...