Trust me, you should definitely try this delicious slow cooker Goat Stew using 2 lbs goat meat, 1 tsp turmeric, 1 1/2 tsp coarse sea salt, and 2 T vegetable oil, all bringing bold flavors to your table.

To make your Goat Stew in the slow cooker, first, rub the goat meat with turmeric, paprika, and salt. Brown the meat with vegetable oil, then slow cook with onions, garlic, and water for up to 8 hours, adding potatoes later.

Jump into cooking this stew; it’s easy and delicious. Dive into the full recipe and see how easy it is to impress with your cooking skills!

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Can I use boneless goat meat instead of bone-in for this stew?

Yes, you can use boneless goat meat instead of bone-in for this stew. Using 2 lbs of boneless goat meat will work well. Boneless meat may cook slightly faster, so keep an eye on the tenderness. It simplifies the eating process, though you might miss out on the additional flavor bones could add.

How can I ensure the goat meat becomes tender in the slow cooker?

To ensure the goat meat becomes tender in the slow cooker, marinate it first with 1 tsp turmeric, 1 1/2 tsp coarse sea salt, and the desired amount of paprika or cayenne. Then, cook it on a low setting for up to 8 hours. Slow cooking on low heat breaks down the tough muscle fibers, making the meat exceptionally tender.

Slow Cooker Goat Stew Ingredients

For the Goat Meat:

• 2 pounds of goat stew meat, cut into 2-inch chunks (You can choose bone-in or boneless according to your preference.)
• 1 teaspoon of turmeric
• 1 teaspoon of paprika or cayenne (Choose based on how spicy you like it.)
• 1 1/2 teaspoons of coarse sea salt

For the Stew:

• 2 to 4 tablespoons of vegetable oil, divided
• 2 to 4 tablespoons of cider vinegar, divided
• 1 1/2 teaspoons of cumin seeds
• 2 large onions, chopped
• Salt to taste
• 2 tablespoons of minced garlic
• 1 to 2 tablespoons of minced chile pepper (Adjust the heat to your preference.)
• 2 tablespoons of minced ginger
• 1 tablespoon of ground cumin
• 2 tablespoons of ground coriander
• 2 teaspoons of garam masala, divided
• 1 1/2 cups of water
• 2 pounds of small baby redskin potatoes (If using larger potatoes, cut them to smaller sizes.)
• Corn kernels from 3 cobs or the equivalent if using frozen
• 1/2 cup of chopped cilantro, plus more for garnishing

How To Make Slow Cooker Goat Stew

1. Prepare the Goat Meat: In a bowl, mix turmeric, paprika (or cayenne), and coarse sea salt. Coat the goat meat chunks evenly with this mixture. Let the meat marinate for 20 minutes.
2. Brown the Meat: In a pan or a slow cooker insert that can be used on a cooktop, heat 1 to 2 tablespoons of vegetable oil over medium heat. Add the goat meat and brown it on at least two sides. Once browned, transfer the meat to a bowl.
3. Deglaze the Pan: Pour 1 to 2 tablespoons of cider vinegar into the pan to deglaze, scraping up any browned bits.
4. Cook the Cumin Seeds: Add another 1 to 2 tablespoons of oil if needed, then add the cumin seeds. Cook for 30 to 60 seconds over medium-high heat until they are browned and fragrant.
5. Caramelize the Onions: Add chopped onions with a pinch of salt. Cook for 10 to 15 minutes, stirring occasionally, until they are nicely caramelized. Add cider vinegar as needed to prevent sticking.
6. Add Garlic and Spices: Stir in the minced garlic, ginger, ground cumin, ground coriander, and 1 teaspoon of garam masala. Cook for about a minute.
7. Slow Cook: Transfer the cooked spices, onions, and meat to the slow cooker. Add 1 1/2 cups of water. Cook on high for 4 hours or on low for 8 hours. Remember, add the potatoes and corn 2 hours before the end if cooking on high, or 4 hours before if cooking on low, with a pinch of salt.
8. Final Touches: When ready to serve, ensure the potatoes are tender. Then add 1 teaspoon of garam masala, 1 tablespoon of cider vinegar, and adjust the salt to taste. Stir in the chopped cilantro, saving some for garnish.
9. Garnish and Serve: Sprinkle the remaining cilantro over the stew as garnish before serving.

Recipe Tips

• Browning Is Key: Take the time to brown the goat meat properly before slow cooking. This step caramelizes the surface of the meat, locking in flavors and adding a depth of taste that can’t be achieved through slow cooking alone.
• Deglaze the Pan: After browning the meat, use a splash of broth or wine to deglaze the pan. This process lifts the browned bits from the bottom of the pan, which are packed with flavor and will enhance the overall taste of the stew.
• Balance Your Spices: Start with moderate amounts of spices and adjust as you go. Each batch of meat and each spice blend is different, so tasting and adjusting seasoning as your stew cooks ensures the flavors are perfectly balanced to your liking.
• Slow Cook with Patience: Resist the temptation to rush the cooking process. Low and slow cooking is crucial for breaking down the goat meat’s tough fibers, resulting in a stew that’s tender, rich, and deeply flavored. Patience pays off with a stew that’s worth the wait.

Recipe Variations

• Root Vegetable Twist: Enhance your goat stew by adding a mix of root vegetables like parsnips, turnips, and sweet potatoes. This addition not only brings a sweet and earthy flavor but also adds vibrant colors and increases the nutritional value, making your stew a hearty meal.
• Leafy Greens Addition: For a nutrient boost, stir in some kale, spinach, or collard greens during the last 30 minutes of cooking. These greens wilt nicely into the stew, adding texture, color, and a wealth of vitamins and minerals, enhancing both the health benefits and the taste profile.
• Go Global with Chickpeas: Incorporate cooked chickpeas for a Middle Eastern flair. This not only adds a protein-packed punch but also introduces a creamy texture and nutty flavor, making the stew more filling and providing a beautiful contrast to the tender goat meat.
• Spicy Chipotle Makeover: Introduce a smoky heat by adding chipotle peppers in adobo sauce. This gives the stew a Mexican twist, offering a smoky depth and a spicy kick that’s both warm and inviting, perfect for those who enjoy a bit of heat in their meals.

What To Serve With Your Goat Stew

Serve your Goat Stew with Fresh Sugar Snap Pea Salad for a crisp contrast, Mushroom Wild Rice to soak up the rich flavors, Garlic Mashed Red Potatoes for a creamy side, Heirloom Tomato Salad for a fresh burst, and Oatmeal Dinner Rolls to complete your meal with a soft and warm touch.

How To Store Goat Stew

In The Fridge:

Store Goat Stew in an airtight container in the refrigerator immediately after it cools down. It will stay good for up to 3-4 days. Ensure the stew is completely cool before storing to prevent bacterial growth.

In The Freezer:

Goat Stew freezes well due to its moisture content. Pack it in freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating.

How To Reheat Goat Stew

Reheat your Goat Stew by transferring it into a pot and warming it over medium heat until it’s hot throughout, about 10-15 minutes. Stir occasionally to ensure even heating. If the stew seems too thick, add a little water or broth to adjust the consistency to your liking.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Carcass Soup
• Slow Cooker Lamb Cawl
• Slow Cooker Broccoli And Stilton Soup