Introduction
Pansy’s Caribbean Brown Stew Goat is a rich, slow-cooked dish featuring tender pieces of goat simmered in a deeply seasoned brown gravy with onions, bell peppers, garlic, thyme, and traditional Caribbean-inspired seasonings. Browning the meat before slowly simmering it develops a savory flavor and beautiful color. Served with rice and peas, white rice, or vegetables, this comforting meal is packed with island-style flavor.
Ingredients
For the Goat
- 3 pounds goat meat, cut into chunks
- 1 tablespoon browning sauce
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon allspice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, chopped
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 sprigs fresh thyme
- 1 Scotch bonnet pepper, left whole for milder heat
- 2 tablespoons vegetable oil
- 3–4 cups low-sodium beef broth or water
- 1 tablespoon tomato paste
- 1 medium carrot, sliced
- 2 medium potatoes, peeled and cut into chunks
Directions
1. Season the goat.
Place the goat meat in a large bowl. Add the browning sauce, soy sauce, Worcestershire sauce, allspice, smoked paprika, garlic powder, onion powder, salt, black pepper, garlic, ginger, green onions, half of the sliced onion, half of the bell peppers, and thyme. Mix thoroughly so the meat is evenly coated.
2. Marinate the meat.
Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
3. Brown the goat.
Remove the goat from the refrigerator and allow it to sit at room temperature for about 20 minutes. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Remove excess vegetables from the goat and reserve them. Brown the meat in batches until deeply browned on all sides.
4. Build the stew.
Return all the browned goat to the pot. Add the reserved vegetables and tomato paste. Cook for approximately 2–3 minutes, stirring frequently.
5. Add the liquid.
Pour in enough broth or water to mostly cover the goat. Add the Scotch bonnet pepper and bring the mixture to a gentle boil.
6. Slow cook.
Reduce the heat to low, cover, and simmer for approximately 2–2½ hours, stirring occasionally. Add additional broth or water as needed.
7. Add the vegetables.
Add the carrots, potatoes, and remaining onions and bell peppers. Continue simmering for approximately 30–40 minutes, or until the goat is fork-tender and the vegetables are cooked through.
8. Thicken the gravy.
Remove the lid during the final 10–15 minutes and allow the gravy to reduce until it reaches your preferred consistency. Taste and adjust the seasoning if necessary.
9. Serve.
Remove the whole Scotch bonnet pepper and thyme stems before serving. Spoon the goat and rich brown gravy over rice and serve hot.
Cooking Tips
Marinating the goat overnight gives the seasonings more time to penetrate the meat. Brown the goat in small batches so it develops a deep color instead of steaming. Goat can take time to become tender, so continue simmering gently if the meat is still firm after the suggested cooking time. For additional heat, pierce or chop the Scotch bonnet pepper; for milder flavor, leave it whole.
Serving Suggestions
Serve Caribbean Brown Stew Goat with rice and peas, steamed white rice, fried plantains, cabbage, or steamed vegetables. The rich gravy is especially good spooned over rice.
Storage & Reheating
Store leftover brown stew goat in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat until thoroughly hot. Add a small splash of broth or water if the gravy becomes too thick. The stew can also be frozen for up to 3 months.
Nutrition Information
Estimated per serving — 6 servings
Calories: approximately 490–540
Protein: approximately 40–45 g
Carbohydrates: approximately 22–27 g
Fat: approximately 26–30 g
Fiber: approximately 4–5 g
Nutrition information is an estimate and does not include rice, plantains, or other side dishes. Values may vary depending on the cut of goat and ingredients used.