Gower Goat Stew

Ingredients

While the original Croatian dish, Capra alla neretese, traditionally uses Mediterranean flavors and ingredients, the Gower Goat Stew incorporates local elements from the Gower Peninsula. The adaptation infuses coastal influences, such as fresh herbs and root vegetables, to create a unique flavor profile that reflects the region's culinary traditions. Additionally, the Gower Goat Stew highlights the use of goat meat, a popular ingredient in Gower cuisine, adding a distinct taste and texture to the dish. We alse have the original recipe for Capra alla neretese, so you can check it out.

• 1.5 kg (3.3 lbs) goat meat, cubed 1.5 kg (3.3 lbs) goat meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 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): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 60g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the cubed goat meat to the pot and brown on all sides.
3. 3.
   Stir in the tomato paste and cook for a minute to enhance the flavors.
4. 4.
   Pour in the red wine and let it simmer for a few minutes to reduce slightly.
5. 5.
   Add the diced tomatoes, carrots, parsnips, potatoes, bay leaves, dried thyme, dried rosemary, salt, and pepper to the pot.
6. 6.
   Pour in the beef broth, ensuring that the ingredients are fully covered.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the goat meat is tender and the flavors have melded together.
8. 8.
   Adjust the seasoning if needed and remove the bay leaves before serving.

Treat your ingredients with care...

• Goat meat — For the most tender results, choose young and lean goat meat cuts. If goat meat is not available, you can substitute it with lamb or beef.
• Red wine — Opt for a dry red wine with medium body, such as Merlot or Cabernet Sauvignon, to enhance the flavors of the stew.

Tips & Tricks

• For a richer flavor, marinate the goat meat in red wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Serve the Gower Goat Stew with crusty bread or mashed potatoes to soak up the delicious broth.

Serving advice

Gower Goat Stew is best served hot in deep bowls, allowing the flavors to meld together. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

To enhance the presentation, arrange a few colorful roasted vegetables on top of the stew before serving. This will add visual appeal and showcase the vibrant ingredients used in the dish.