Venezuelan Goat Stew
A hearty and flavorful stew originating from Venezuela, featuring tender goat meat and a rich, slightly charred flavor.
Ingredients
- ●2 lbs 2 lbs goat meat (cut into 1-inch cubes)You can also use beef or lamb if goat is not available
- ● 1 large onion, chopped
- ● 3 cloves garlic, minced
- ● 1 large red bell pepper, choppedAny color bell pepper will work
- ● 2 large tomatoes, dicedCanned tomatoes can be used as a substitute
- ● 2 tablespoons olive oil
- ● 1 teaspoon cumin
- ● 1 teaspoon paprika
- ● Salt and pepper to taste
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the chopped onion and cook until browned, about 5 minutes.
- 3
Add the minced garlic and cook for an additional minute.
- 4
Add the chopped red bell pepper and cook until tender, about 5 minutes.
- 5
Add the diced tomatoes and cook for 2-3 minutes.
- 6
Add the goat meat and stir to coat with the vegetable mixture.
- 7
Add the cumin and paprika and stir to combine.
- 8
Season with salt and pepper to taste.
- 9
Transfer the stew to the oven and cook at 300°F (150°C) for 2-3 hours, or until the meat is tender.
- 10
Serve hot, garnished with chopped fresh cilantro if desired.
- 11
Note: Traditionally, this stew is cooked over an open flame, but a Dutch oven works well on the stovetop or in the oven.