Goat Stew

This recipe seriously cracks me up. It was an attempt to recreate a dish my husband is OBSESSED with from a Greek restaurant in San Fransisco. Every time he’d go there for work (it used be for a couple times a month before we moved to Colorado) and his co-workers would go out to dinner he’d  be so happy if they went to his favorite restaurant so he could get the FAMOUS goat stew. Honestly, it sounded a little aggressive whenever he would describe this dish but being a good wife I thought I should try to recreate it for him. Since we couldn’t get the exact recipe from that restaurant, this is a mix from a few different recipes that we found online for goat stew.

It’s a hearty dish, I’d recommend it for a chilly winter night. Also, as most stews go… season as you go!

Step 1: Marinate the Meat

Goat Meat (We used bone-in goat leg which we picked up from an organic local farm in Boulder. This goat won Grand Champion Goat at the 2016 4H Boulder County Show!)

1/4 cup lemon juice

1/4 cup olive oil

1/3 cup wine (we used chardonnay)

8 cloves garlic, peeled

2 tablespoons oregano

2 teaspoons ground cumin

2 teaspoons red pepper flakes

2 teaspoons salt

Combine all ingredients in a blender and process briefly. Pour the marinade over the meat in a bowl, cover and refrigerate overnight or up to 1 day.

Step 2: Cook the Meat

After the meat has marinated and you’re ready to cook it, preheat oven to 475 and add meat to dutch oven and bake for 20 minutes. After 20 minutes, reduce heat to 300 and bake an additional 1.5 hours. Once the meat has cooked, shred the meat with two forks to nice bite size bits. The meat was SUPER tender after cooking for so long and should just fall apart.

Step 3: Prepare the stew

Next, melt button in a stew pan or dutch oven. Add shredded meat, 2 chopped onions, 1 garlic clove, 1 tablespoon of chopped parsley, 3 tablespoons of dried oregano, a bay leaf and some salt and pepper. Brown over medium until meat is gently browned.

Add 6 ounces of tomato paste diluted in 2 cups of water, 1 cup of wine and veggies (4 cups chopped carrots and 4 stalks of chopped celery). Lower heat and simmer for 1 to 1.5 hours.

Prepare 3 cups of any grain, we used orzo and cooked it al dente. Once the stew is ready, adjust the seasonings as you need and serve each plate with a scoop of orzo (or other grain). Garnish with sprig of parsley or parmesan and ENJOY!