Capra alla Neretese

Ingredients

• 2 pounds (900g) goat meat, cut into cubes 2 pounds (900g) goat meat, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until they become translucent.
2. 2.
   Add the goat meat to the pot and brown it on all sides.
3. 3.
   Stir in the carrots, celery, and red bell pepper. Cook for a few minutes until the vegetables begin to soften.
4. 4.
   Pour in the red wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
5. 5.
   Add the beef or vegetable broth, bay leaves, thyme, rosemary, salt, and pepper. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 2 hours or until the goat meat becomes tender.
7. 7.
   Adjust the seasoning if needed and remove the bay leaves before serving.

Treat your ingredients with care...

• Goat meat — To ensure the meat becomes tender, it's important to cook it slowly over low heat. If you can't find goat meat, you can substitute it with lamb or beef.
• Red wine — Choose a dry red wine with medium body, such as Merlot or Cabernet Sauvignon, to enhance the flavors of the stew.

Tips & Tricks

• For an extra depth of flavor, marinate the goat meat in red wine and herbs overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the stew during the last 15 minutes of cooking.
• Serve the Capra alla Neretese with a dollop of sour cream or yogurt for added creaminess.

Serving advice

Serve the Capra alla Neretese hot in deep bowls, accompanied by crusty bread or creamy polenta. Garnish with fresh herbs, such as parsley or thyme, for a pop of color.

Presentation advice

To elevate the presentation of Capra alla Neretese, sprinkle some freshly chopped parsley or rosemary on top of the stew. Serve it in rustic ceramic bowls for a traditional touch.