Caribbean Goat Stew {Recipe Redux}
M’dear reader, time is flying faster than Peter’s hand when he added the twentieth destroyed item discovered in the aftermath of our recent move to the damage list. 2.9979×10^8 m/s fast. I promised you a Q&A on THIH, Part 2, and I will deliver. Probably after I find that gosh dagged camera wire under layers of detritus worldly possessions.
In the meantime, I’ll share a recipe with you based on this month Recipe Redux theme: A Spirited Redux.
From plain Jane vanilla extract to fancy-pants elderflower liqueur, we like to keep a little liquor in the kitchen. Show us how you like to cook, bake or mix-it-up with spirits, extracts and other alcohols. A splash of vodka makes summer sauces shine – and liqueurs brighten desserts: What’s your healthy recipe with spirit?
Well, gracious me, I’ve got it! Not a summer recipe, to be sure, but one that I’ve been saving for over three years.
(Inadvertently, yes. But that’s neither here nor there. Or over yonder.)
Back in 2011, I developed a recipe based on a stew called kabritu stobá (goat stew) commonly served on Bonaire, an island in the Caribbean we adore for their scuba diving. Never heard of the island? No excuse now.
The 2011-2012 year was a funny one as evidenced by the fact I posted twice during that time. I blame this lapse on everything but myself. One minor consequence was neglecting to post this goat stew recipe. I’ve since made it many times and refined it to delicious perfection.
The base of this recipe is goat, widely consumed on Bonaire but less common in many parts of the U.S. We usually buy goat at Restaurant Depot and have often seen goat offered at farmer’s markets. If you cannot or choose not to eat goat, then beef, tofu or lentils will do nicely. The ultimate flavor comes from the delicious flavors of tomato, lime, white wine and freshly-ground nutmeg. No extra salt or butter needed here!
Bonus: This recipe was featured in Food and Nutrition Magazine, a publication of the Academy of Nutrition and Dietetics.
Kabritu Stobá (Caribbean Goat Stew)
Prep Time: 15 minutes
Cook Time: 3 hours
Keywords: lime tomato nutmeg goat Caribbean
Ingredients (Four 1-cup servings)
- 1 pound boneless goat meat, chopped into 1-inch cubes
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 3 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 2 cups beef or chicken stock
- 1/4 cup white wine or white vinegar
- 1/4 teaspoon ground nutmeg
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- Juice from 1 lime
- 2 medium tomatoes, chopped
- Salt and pepper to taste
- Chopped parsley (optional)
Instructions
Heat canola oil in a large skillet over medium heat, then add goat and brown for 5 minutes, turning cubes frequently. Add onions and carrots and sauté for 5 minutes or until carrots soften. Stir in garlic and cook for 30 seconds. Add tomato paste, stock, wine, nutmeg, sugar and red pepper flakes.
Bring stew to a boil, then reduce heat, cover and simmer on low for 2 hours, adding more water or stock if necessary to keep the stew moist. Remove lid and add tomatoes and lime juice. Continue simmering for 15 to 20 minutes or until stew reaches desired consistency.
Add salt and pepper to taste. Ladle into serving bowls and sprinkle with chopped parsley, if desired.
Learn more about cooking with wine and check out other delicious spirited recipes here and below!
ahhh, moving damage. something i know too well. i’m so sorry. take a deep breath… the carnage settles, i promise.
this stew, on the other hand, looks delightfully hardy. we needed some good proteins in this line-up of boozy sweets. 🙂
I have only heard about goat stew, and yes also from a Caribbean island, but have never had the chance to try it. We can find goat at our local health food store, as there are several farms here in Vermont who raise goats for meat. Thanks for sharing (at long last.)
I’ve never tried goat stew, but will have to give this a try when the weather gets cooler.
How interesting! I’ve never had goat but would bet on liking it as I like lamb, elk and bison as opposed to cow, pig or chicken. I bet a sherry would be good in this stew as well!
Sherry is a great idea!
I’ve never cooked goat, and I’m not even sure if I’ve ever tried it. But I would be totally open to trying it. The stew sounds delicious!
Moving isn’t fun – hope you’ll be all settled in soon.
We have some venison in the freezer…I’ll bet this would be delicious with that. I SAW your recipe in Food & Nutrition and was so excited!! CONGRATS!!!
Thanks, Serena! 🙂
I can’t believe you had this recipe still in your archives from that long ago! Impressive. And what a cozy stew!
It’s been ages since I tried goat, but I recall liking it. Not sure why I haven’t cooked with it recently… other than maybe like of inspiration. This is the perfect reason to try it again 🙂