Making stew is one of the main reasons I purchased my slow cooker. What helped me get through this long Toronto winter has been the many bowls of rich, thick stew, full of hearty carrots, meat and potatoes I’ve consumed. With the help of a slow cooker stews really are easy to make, and with one Sunday afternoon of cooking I have lunch for the whole week ahead. This saves me from having to venture out into the cold and is delicious, a total win/win.
Cooking goat or lamb has always been daunting for me. While I love the eat the gamey protein, it is still a foreign ingredient in my kitchen. This stew recipe, adapted for a slow cooker from allrecipes was a great first step into cooking goat with minimal risk of screwing it up. Also, it’s delicious.
- 1 pack of bacon (~1lb)
- 3lbs of goat belly (shoulder cut will also work, belly makes the stew very fatty)
- 4 medium potatoes, diced
- 2 onions, cubed
- 1 onion, minced
- 3 carrots, diced
- 1/2 cup of all-purpose flour
- 3 gloves of garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- 2 bay leaves
- 2 tsp white sugar
- 4 cups of beef broth
- 1 cup of white wine
- 1/2 cup of water (if needed)
- Cut up the bacon and cook in a pan until crispy, set the bacon aside and leave the oil in the pan.
- Place your goat pieces in a large bowl, add in the flour, salt and pepper and coat each piece evenly. Once coated, brown the goat in the bacon oil until the outside is crispy and set aside.
- In the same pan, sautee the minced garlic and onions until the onions soften. Deglaze the pan with water and transfer all the drippings to your slow cooker.
- Add the browned goat pieces, cooked bacon and beef stock to the slow cooker and set on high for 2 hours.
- After the 2 hours, add in the wine, thyme, bay leaves, diced onions, carrots and potatoes and set to high for another 2 hours.
Step by Step Photos