Basque Goat Stew with Roasted Red Peppers

Here’s another delicious goat meat stew recipe sent in by a customer. Exotic, flavorful, piping hot and slightly spicy, it is the perfect stew on a freezing evening. Either lamb or goat stew meat is great in this recipe.

“Here’s my basque stew that I made for dinner last night from your goat meat. Yesterday, after experiencing what seemed like the coldest day in my whole life – MUCH colder than that winter backpacking in Mongolia! – I decided to thaw the frozen body by making Basque Stew. As I have mentioned in my annotation, I totally forgot the essential parsley.”

Ingredients for Goat Meat Stew Recipe

3-4 lbs of lamb stew meat  or goat stew meat cut into 2 inch or smaller pieces (from shoulder, leg or neck)
2 red bell peppers
2 Tablespoons olive oil
1-2 bay leaves
1 teaspoon paprika
½ teaspoon cayenne pepper
1 garlic clove, minced
1 medium onion, chopped
1-2 medium tomatoes, sliced
1 cup red wine
1 cup chicken or beef  stock
Salt and pepper to taste

Marinade Directions

 (Do day before if time allows)

1-2 garlic cloves, sliced
1 sprig of rosemary
1 cup of white wine
1 teaspoon salt
¼ teaspoon pepper

Steps

1. Combine the lamb or goat, garlic clove, rosemary, and white wine in a medium bowl.
2. Marinate for an hour or overnight if time allows as a flavor enhancer in the refrigerator. (Room temperature marinating is not recommended as bacteria multiplies rapidly at temperatures above 40 degrees).
3. Drain the meat, discard the marinade, and pat dry with paper towels.

Method

• Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns.
• While browning your meat roast the peppers on a gas burner (if available). Alternatively use the broiler in the oven.
• Remove the meat from the pan and add chopped onions to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the minced garlic and cook another minute.
• Add the roasted peppers, tomatoes and bay leaves
• Stir in the paprika and cayenne pepper
• Return the meat to the mixture
• Let it cook for a minute or two
• Add red wine and stock.
• Bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender approx 1 1/2-2 hrs.
• Add freshly ground black pepper and salt to taste
• Garnish with parsley

Serves 6

Note: Photographs contributed and used with permission of customer.