Kiddie (Goat) Stew
Published by Harper Perenniel
“Nowadays they call it Goat Water, but in my day we called it Kiddie Stew,” says Gwendolyn Tonge. “When I was growing up it was a meal that was used mainly for celebrations: weddings, the completion of building a house, the end of cutting the sugarcane. It would be served with plenty of wine and bread. Now it’s not used so much at weddings but at parties and for holidays.”
Ask at Italian or Latin American meat markets if they can order goat for you. It is delicious, with a taste (not surprisingly) similar to lamb. Goat stew meat is almost always sold cut into pieces with plenty of bone still attached, but those bones make a sensational sauce. If you have to make a substitute, use 4 pounds bone-in lamb stew (such as neck) or 3 pounds boneless lamb shoulder.
Serves4 to 6
Cooking Methodbraising, stewing
Total Timeunder 4 hours
One Pot MealYes
Taste and Texturemeaty, savory, spiced
- 3 tablespoons vegetable oil
- 4 pounds goat stew meat, cut into 2-inch pieces
- 3 large onions, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 4 cups beef broth, homemade or canned
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh chives, or 2 teaspoons dried
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Dash of ground cloves
Heat the oil in a 5-quart Dutch oven or soup kettle. In batches, add the meat and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Set the browned meat aside.
Add the onions and garlic to the Dutch oven and cook, stirring often, until the onions are lightly browned, about 6 minutes. Stir in the flour and cook, stirring constantly, until the flour is lightly browned, about 2 minutes. Then stir in the broth, tomato paste, chives, salt, pepper, and cloves.
Return the meat to the pot and bring to a simmer. Reduce the heat to medium-low and simmer, stirring often, until the meat is tender, about 1½ hours. Serve immediately.
1991 Eric V. Copage