Toboton Creek Farm

Savory Goat Stew


  • 2 pounds goat meat (leg of goat, goat shank, stew meat)
  • 1 medium onion, diced
  • 1 large carrot, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons fat for frying (tallow or lard perferred to butter/oil)
  • 1 cup dry white wine (chardonnay)
  • 1 cup meat stock (beef, chicken, goat, ect. water can be substituted)
  • 1/2 teaspoon black pepper
  • 2 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 bay leaves


  1. Let meat come to room temperature then rinse and pat dry as well as possible.
  2. Combine black peper, coriander, cinnamon, and salt and rub it into the meat.
  3. In a dutch oven, heat fat over medium heat until it just starts to smoke.
  4. Brown the meat in small batches until well browned (this is the most important step — do not crowd the pan). Set browned meat aside.
  5. Reduce heat to medium-low and cook the onion and carrot until the onion begins to brown.
  6. Add the garlic and cook for a minute or two.
  7. Bring to a simmer and add the meat back to the pot.
  8. Cover and place in a pre-heated 350℉ / 180℃ oven.
  9. After one hour, tilt the lid so that it is slightly open, allowing some steam to escape as it cooks.
  10. Cook for 90 minutes and check the meat with a fork. Once it is tender, it is done.
  11. Let cool, then remove any bones from the meat and cut meat into stew-sized pieces before adding back to the pot.
  12. Re-heat and serve garnished with mint or parsley. Enjoy!