Goat Stew

Goat Stew

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!"

Ingredients 2 h 40 m {{adjustedServings}} servings 272 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  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.
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Reviews 13

  1. 13 Ratings


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 you're likely to have on hand, except for maybe the goat. We had purchased two pounds of frozen goat stew meat and made a curry with the first pound. We found that first meal quite chewy and tough to eat because we hadn't realized that we should have stewed the goat for some time to soften it. With this recipe the marinating combined with the stewing made the goat meat easy to eat. The broth was lovely and rich, and rather than rice we used bread for sopping up the broth, but next time (and there *will* be a next time) I think we will use rice. Though it was very, very tasty and I do recommend it, it did seem to be missing a little something. The flavour seemed a tiny bit unfinished, if that makes sense. I was thinking maybe some other herb or spice was needed to round it out, but I couldn't put my finger on it. I may have to experiment... :-)


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 plate, and eating 1/3 of it at the counter b/s you can't stop to get more comfy. TRIPLE+ the recipe and definitely use lots of water for sauce and lots of rice for soaking it. I used some extra finely crushed red pepper and finely chopped tomatoes (and a bit of paprika) b/s I didn't have cayenne pepper and tomato sauce. The final taste is really a combo of hot, salty, sweet and sour - WOW !!!


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 tender that we didn't have to cook the recipe as long as the recipe suggested. Great taste. We will definitely make this again!