Caldereta de Chivo with a Twist

Ingredients

• 2 pounds (900g) goat meat, cut into chunks 2 pounds (900g) goat meat, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 bell peppers, roasted and sliced 2 bell peppers, roasted and sliced
• 2 carrots, roasted and diced 2 carrots, roasted and diced
• 2 potatoes, roasted and cubed 2 potatoes, roasted and cubed
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 50g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the goat meat to the pot and brown it on all sides.
4. 4.
   Once the meat is browned, add the roasted bell peppers, carrots, and potatoes to the pot.
5. 5.
   Pour in the red wine and let it simmer for a few minutes to cook off the alcohol.
6. 6.
   Add the beef broth, diced tomatoes, bay leaves, paprika, dried thyme, salt, and pepper to the pot. Stir well to combine.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the goat meat is tender.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Serve the Caldereta de chivo hot, garnished with fresh parsley.

Treat your ingredients with care...

• Goat meat — To ensure tenderness, marinate the goat meat in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• Roasted vegetables — Coat the vegetables in olive oil, salt, and pepper before roasting to enhance their natural flavors.
• Red wine — Choose a full-bodied red wine, such as Cabernet Sauvignon or Merlot, to add depth and richness to the stew.

Tips & Tricks

• For an extra kick of flavor, add a pinch of smoked paprika to the stew.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last few minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Caldereta de chivo with crusty bread or steamed rice to soak up the delicious sauce. A side salad of fresh greens or a simple tomato and cucumber salad would also complement the dish well.

Presentation advice

Garnish the Caldereta de chivo with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a large platter to showcase the vibrant colors of the stew and the roasted vegetables.