When Warren and I were in Aruba last spring, we had a wonderful dinner at Nos Cunucu. A wonderful restaurant off the beaten path with authentic cuisine. Warren order the goat stew special and it was to die for. I found goat meat the the local farmer's market do I put it in the freezer until stew season arrived.
I should have asked for the recipe when I was there because they have no website or email address. While searching the web, most goat stew recipes contain curry. We are not big curry fans although I am starting to come around in small doses. Robert Irvine published the following recipe of Food Network which sounded similar to what we had. - I cut the recipe in half since I doubted that I could get Nick to partake.... and i was right.
2 medium onions, roughly chopped
2 cloves garlic, chopped
2 large carrots, diced
3 stalks celery, chopped
1/2 Scotch Bonnet pepper, seeded and chopped
2 pounds boneless goat meat, cubed
Salt and freshly ground black pepper
1/4 cup canola oil
1/4 cup (1/2 stick) butter
1 (6-ounce) can tomato paste
1 cup vegetable stock, or red or white wine
2 tomatoes, chopped
2 Tbsp chopped parsley
Combine onions, garlic, carrots, celery and pepper in a large bowl. Season the meat with salt and pepper, and toss meat with the vegetables.(Protect yourself from contact with Scotch Bonnet peppers.) Cover and
marinate in the refrigerator for at least 2 hours, (the longer the better).
Heat the oil and butter in a large saucepan, and add the meat/vegetable mixture, browning all sides of meats and cooking for a few minutes to integrate flavors. Add the tomato paste and stock, cover and reduce heat. Simmer until meat is fork tender, at least 1 1/2 to 2 hours, checking occasionally to make sure there is adequate liquid in the pot. (This recipe is also great cooked slowly in a crock pot.) Once the meat is tender, add the chopped tomato and parsley and serve.