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.”
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
(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
- Combine the lamb or goat, garlic clove, rosemary, and white wine in a medium bowl.
- 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).
- Drain the meat, discard the marinade, and pat dry with paper towels.
- 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
Note: Photographs contributed and used with permission of customer.