Slow-cooked Ecuadorian Goat Stew

Ingredients

• 2 pounds (900g) goat meat, cut into chunks 2 pounds (900g) goat meat, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon achiote powder 1 tablespoon achiote powder
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 1 cup (240ml) beer (optional) 1 cup (240ml) beer (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 55g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the goat meat to the pot and brown it on all sides. This will help seal in the juices and enhance the flavor.
3. 3.
   Sprinkle the cumin and achiote powder over the meat, and stir well to coat evenly.
4. 4.
   Add the diced tomatoes, red bell pepper, and green bell pepper to the pot. Stir everything together and cook for a few minutes until the vegetables start to soften.
5. 5.
   Pour in the beef or vegetable broth and beer (if using), and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low.
6. 6.
   Cover the pot and simmer for about 2-3 hours, or until the goat meat is tender and easily falls apart.
7. 7.
   Once the stew is ready, taste and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Goat meat — If you have trouble finding goat meat, you can substitute it with lamb or beef. Adjust the cooking time accordingly, as different meats may require different cooking times.

Tips & Tricks

• For an extra burst of flavor, marinate the goat meat in a mixture of lime juice, garlic, and spices for a few hours before cooking.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water during the last few minutes of cooking.
• Serve the stew with a side of rice and garnish with additional fresh cilantro for added freshness.

Serving advice

Slow-cooked Ecuadorian Goat Stew is best served hot, allowing the flavors to fully develop. Serve it in deep bowls, accompanied by a generous portion of fluffy white rice. Don't forget to garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To present the Slow-cooked Ecuadorian Goat Stew beautifully, ladle it into individual bowls, making sure to include a generous amount of meat and vegetables in each serving. Sprinkle some fresh cilantro on top for an appealing touch. Serve with a side of rice and aji criollo for a complete and satisfying meal.