Goat Stew

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Goat Stew isn't a dish typically served at the average American's dinner table. However, after getting to know all the benefits that goat meat offers, the goat may be the next thing to go viral. Goat, known as mutton, buck, or rammy, is one of the healthiest red meats on the market. Low in calories and saturated fat, higher in protein and iron than beef, chicken, and pork. Goat meat is trendy in the Caribbean and other parts of the globe, such as India, Africa, and Asia, especially since goats can be consumed within religions that don't allow beef or pork to be part of the diet. Infusing goat stew with Caribbean flavors is a delicious way to enjoy goat stew. Classic stew ingredients of onions, carrots, potatoes, celery, garlic, thyme, and rosemary are used alongside coconut milk, ginger, allspice, a pinch of turmeric, and scotch bonnet peppers for some heat. The goat meat is marinated in Trinidad Green Seasoning overnight and cooked low and slow until the meat is falling off the bones and finger-licking good.  

Is goat stew healthy?

Yes, goat meat is very healthy as it contains a high amount of iron and protein with a low amount of calories and saturated fat. 

What is the best way to cook goat?

With the meat being very lean, goat meat can be tricky if not cooked properly. It's best to be cooked under low temperatures for longer, for example, in soups, stews, or curry, braised or slow-roasted in the oven. You can use a pressure cooker or instant pot to reduce cooking times. 

What part of the goat is best for stew?

The best parts of goat to add to a stew are the same cuts you would choose for beef or pork. Shoulder, neck, leg, or shank are tougher cuts that respond well to longer cooking times by absorbing all the stew's flavors resulting in a tender and delicious dish.  

What spices go well with goat meat?

Goat has a gamey flavor and pairs very well with salty, savory, and spicy items. Some spices include curries of all sorts, peppercorns, chilies, cardamom, cumin, five-spice, and coriander. 
Author: Jennifer Dodd
Average: 5 (3 votes)
Prep Time
15 mins
Cook Time
180 mins
Total Time
195 mins
4 persons


Marinated Goat Meat


Marinated Goat Meat
Place the goat meat into a large mixing bowl, add the green seasoning tossing it to coat all the pieces. Cover the bowl with a lid or plastic wrap and place into the fridge overnight. 
Goat Stew
Pull the goat meat out of the fridge and let it come to room temperature on the countertop for 20-30 minutes. 
Place the olive oil into a large Dutch oven or heavy bottomed pot onto the stovetop setting it to medium high heat. 
Let the oil heat up for a few minutes in the pot before adding the goat meat. Brown the meat on all sides using kitchen tongs to flip the heart, being careful to watch out for any hot splatters coming from the pan. 
Once the meat is browned and in the onions, cook them for 2 minutes. Next, mix the garlic and ginger in the pot for 1 minute so the garlic doesn't burn. 
Add the coconut milk, water, thyme, rosemary, peppercorns, allspice, scotch bonnet, and turmeric to the pot mixing with a wooden spoon. Once this comes up to a simmer, lower the heat and cover tightly with a lid. 
Continue simmering the goat stew for 1 1/2 hours, stirring every 15 minutes. After 1 1/2 hours, add the celery, carrots, and potatoes to the casserole, cover with a lid, and continue cooking and stirring for another hour or until the goat meat falls off the bone. 
Once the goat stew is cooked, season with salt and let the stew rest and cool off for 15 minutes before portioning out into large bowls, garnish with sliced green onions and enjoy. 
Consider pairing this dish with a few side dishes from the Classic Bakes recipe library. Try out the coconut rice and beans, heirloom tomato salad, cauliflower rice, or perhaps finish off with some refreshing homemade coconut popsicles 

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
goat stew, recipe, curry, African, instant pot, slow cooker, how to make, spicy, Caribbean

kristin berlo (not verified)

Hi, I just made this tonight with 5lbs of baby goat shoulder meat. It. Was. Incredible.
I followed the recipe almost completely. I substituted celery for shitake mushrooms since my husband does not like celery. The meat literally fell off the bone and was so juicy and succulent. Thank you so much for posting this recipe. I was researching for days on which way I wanted to cook the baby goat shoulder and hands down your recipe could not have been better. Bravo!!!!

Permalink 26 Nov 2022

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