Monmouthshire Goat Stew

Ingredients

While the original Spanish Caldereta de chivo typically uses a variety of Mediterranean spices and flavors, the Monmouthshire adaptation incorporates traditional Welsh ingredients and cooking techniques. The use of local vegetables, such as leeks and carrots, adds a distinct sweetness to the stew. Additionally, the Welsh version may include a touch of ale or cider to enhance the flavors and reflect the region's brewing traditions. We alse have the original recipe for Caldereta de chivo, so you can check it out.

• 2 pounds (900g) goat meat, cubed 2 pounds (900g) goat meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 leeks, sliced 2 leeks, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 pint (470ml) ale or cider 1 pint (470ml) ale or cider
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the goat meat and brown it on all sides. Remove the meat from the pot and set it aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, leeks, and potatoes to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Stir in the tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Cook for another minute to allow the flavors to meld.
5. 5.
   Return the browned goat meat to the pot. Pour in the ale or cider and broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the goat meat is tender and the flavors have developed.
7. 7.
   Remove the bay leaf before serving. Adjust the seasoning if needed.
8. 8.
   Serve the Monmouthshire Goat Stew hot with crusty bread or mashed potatoes.

Treat your ingredients with care...

• Goat meat — Ensure the meat is properly trimmed and cubed before cooking to ensure tenderness.
• Leeks — Thoroughly wash the leeks to remove any dirt or sand trapped between the layers.
• Ale or cider — Choose a local Welsh ale or cider to enhance the flavors of the stew.

Tips & Tricks

• For a richer flavor, marinate the goat meat in ale or cider overnight before cooking.
• If goat meat is not available, you can substitute it with lamb or beef.
• Add a handful of fresh parsley or thyme leaves for a burst of freshness before serving.
• Serve the stew with a dollop of creamy horseradish sauce for an extra kick.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors intensify.

Serving advice

Serve the Monmouthshire Goat Stew in deep bowls, allowing the savory aroma to entice your senses. Accompany it with a side of crusty bread or creamy mashed potatoes to soak up the flavorful broth.

Presentation advice

Garnish the stew with a sprinkle of freshly chopped parsley or thyme leaves to add a pop of color. Serve it in rustic earthenware bowls to enhance the cozy and traditional feel of the dish.