Goat stew (slow cooker recipe)
- 1kg goat meat, with bone, chopped into largish chunks (see note below)
- 2 tablespoons mild Pimentón de La Vera (or other smoked paprika)
- Olive oil
- 4 Spanish onions, sliced
- Garlic, to taste, peeled and chopped
- 1.2 litres hot beef stock
- 500g or more new potatoes, halved
- 250ml red wine
- 2 red peppers, roughly chopped
- 2 large or 4 small courgettes, sliced
- 1 large or 2 small aubergines, chopped
- 15 Black olives
- 80g raisins
- Salt and pepper
- Rub the goat meat with the Pimentón de La Vera, place in a bowl, cover and leave overnight or for 12 hours in the fridge
- Whilst the goat is marinating, heat some olive oil in a casserole or frying pan.
- Add the onions and gently fry until caramelised - a pinch each of sugar and salt will help with this. The longer it takes, the better the flavour.
- Towards the end of the cooking time, add the garlic.
- Pre-heat your slow cooker according to the manufacturer's instructions - about 20 minutes.
- Tip the onion mixture into the slow cooker.
- Using the same pot or pan that you used for the onions, heat a little more olive oil to high.
- Add the goats chunks, a few at a time for just long enough to sear the outside.
- Transfer to the slow cooker and add the hot stock, potatoes and red wine
- Cook on 'high' for 2-3 hours
- Add the peppers, courgettes, aubergines, olives and raisins and cook for a further 2-3 hours
- Season to taste and serve, garnished with chopped mint
You can cook this on 'low' if you like. I have not tested it, but would suggest a total of 8 hours cooking at least.
If you are not going to be around to add the vegetables half way through cooking, you can put them all in at the beginning.