Goat Stew

Goat Stew

13
Olivia Tuggle 0

"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 272 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1670 mg
  • 67%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

13
  1. 13 Ratings

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Most helpful positive review

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

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...

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...

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...

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...

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.

It smelled gamey at first but everything came out really yummy!!

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...

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 ...

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 ...

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...