Caribbean Stew Goat Recipe

I bet you’ve guessed it, I love me some good food, and stew goat has always been my all-time favorite. Well, it is not as popular as curry goat, and it has been on my weekly rotation for a while now. I have made stew goat with boiled and fried dumplings, rice, and even as a side with buss-up-shut.

Most people do not like pairing stew with curry. However, I am obsessed with that combo. Cooking goat until tender sounds like hard work, but having a slow cooker makes all the difference in the world. It has saved me from chewy goat that sticks in my teeth every time. We all have been there.

Yet, don’t sleep on Caribbean stew goat because it is a must-try recipe.

What Makes Caribbean Stew Goat So Special?

Stew goat is my comfort food. The gravy is thick, and I am obsessed with how the meat just melts in your mouth. It’s different from curry goat; it does not have all that spice, and the cooking process is far different.

My secret is the seasoning and, well, the browning of the sugar. Green seasoning scallions, thyme, culantro, garlic, cilantro, and peppers give this dish that unforgettable taste. One thing that I do that is out of the ordinary is adding a piece of star anise. For some reason, it makes stew taste so GOOD.

Goat meat is leaner than beef but just as flavorful. When I am purchasing goat for stews, I look for firm, pink cuts because this piece is tender and it stays juicy. And that caramelized sugar? That’s it. It gives stew goat a deep flavor that is hard to achieve if you skip this step.

The first time I made this dish, I didn’t get it right— the flavor was there, but the goat was not tender. That was before I brought my slow cooker. After my stew is cooked just right, the gravy is so thick and tasty.

So with further ado, let’s get into the recipe.

Caribbean Stew Goat Recipe

• 2½ lbs goat meat, cut into medium-sized chunks
• 3 tbsp green seasoning
• 1 lime or lemon (for washing meat)
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 2 sprigs thyme
• 2 Maggi cubes (chicken or all-purpose)
• Salt and black pepper to taste
• 3 cups of water or enough to cover the meat
• 1 whole Scotch bonnet pepper

To Season the Meat

I start by washing the goat with lime or lemon and rinsing it well so it’s clean. Sometimes I’m out of lime, so I just use vinegar. After washing, I season my goat with green seasoning and a bit of ketchup. Ketchup isn’t in the ingredients list because it is optional. Marinate your goat in the seasoning overnight. I love doing this, but if it is a spur-of-the-moment dish, an hour will do.

How to Cook Caribbean Stew Goat

When it’s time to cook, I heat oil in a large heavy pot over medium-high heat. I add brown sugar and watch it bubble and darken until it is light brown and bubbly. Careful not to let it burn. Then, add the goat and stir so all the pieces get coated in that caramel sugar.

Let it brown for about 8 to 10 minutes, turning it now and then so nothing sticks. Then toss in chopped onion, garlic, and thyme and let cook down with the meat. Add a Maggi cube and pour in enough water to just cover the meat. You can add a whole Scotch bonnet pepper on top, but don’t burst it, unless you want your stew goat spicy. As I mentioned above, I love adding a piece of star anise to my stew; you can do so too. Believe me, you would not regret it.

Cooking goat in a stove pot on low heat can take 2 1/2 hours to cook until tender. So cover and allow it to cook. After you should add salt to taste, and that’s it.

Notes: If the sugar ever goes too dark or black, you need to start over because burnt sugar will ruin the sauce. The taste will be so bitter. Always take the time to check the pot every so often, stir gently, and if the liquid gets low, add a little boiling water to keep the meat covered. Also, if you don’t want that pepper to bust, remove it when stirring the pot. Then, add it back in.

Stew Goat Using A Slow Cooker

The slow cooker version begins the same way as you would cook on a stovetop. When it’s time to cook, heat oil in a large heavy pot over medium-high heat and brown the sugar until it is lighter and bubbly.

Add in your seasoned goat and stir until all the pieces are brown, then transfer everything — meat, sugar sauce, onions, garlic, thyme — straight into the slow cooker. Throw in the Maggi cube and enough water to just cover the meat, place the Scotch bonnet on top, and cover it.

Set the slow cooker on high for about four hours or low for seven to eight hours. Check once or twice and give it a little stir, maybe add a splash of water if it’s looking too thick. When the meat is soft and the gravy’s rich, you should taste for salt and let it rest for a few minutes before serving.

What to Eat with Stew Goat?

Stew goat is flexible and fabulous. Here are a few popular ways to enjoy it:

With Roti: Pair stew goat with sada or dhalpuri roti to soak up that rich gravy. Pure bliss!

Over Rice: Serve with plain white rice, rice and peas, or even coconut rice for a hearty meal.

With Provisions: Ground provisions like yams, dasheen, or green fig work beautifully.

How to Store and Reheat Stew Goat?

This dish gets even better the next day.

Fridge: Store in an airtight container for up to 3–4 days.

Freezer: Cool completely and freeze for up to 2 months.

To Reheat: Warm on the stovetop over low heat or microwave gently. Add a splash of water if the sauce thickens too much.

Tips for the Best Stew Goat?

Always marinate! The longer the goat sits in green seasoning, the more flavorful it gets.

Burnt sugar browns the meat and gives the stew its signature taste. Just don’t walk away while it’s caramelizing!

Don’t cut the hot pepper unless you want serious heat. Let it simmer whole for flavor without the fire.

Goat meat takes time to tenderize.

Goat has been popular in Caribbean homes forever. Now, curry goat and stew goat both stand on their own. Curry goat is lighter, a bit spicier, and honestly, perfect for buss-up-shut and sada roti. Both are fantastic, so it really depends on what you are craving.

More Stew Recipes

• Best Bajan Oxtail Stew
• Classic Jamaican Oxtail Stew Recipe
• Brown Stew Fish Recipe
• Trinidad Tasty Stewed Chicken Recipe

Caribbean Stew Goat Recipe

Recipe by Ren PetersCourse: SidesCuisine: CaribbeanDifficulty: Medium

Servings

4-6

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

300

kcal

Trying this Caribbean Stew Goat opened my eyes to a whole new world of island flavor.

Ingredients

• 2½ lbs goat meat, cut into medium-sized chunks

• 3 tbsp green seasoning

• 1 lime or lemon (for washing meat)

• 1 tbsp brown sugar

• 2 tbsp vegetable oil

• 1 small onion, chopped

• 4 cloves garlic, minced

• 2 sprigs thyme

• 2 Maggi cubes (chicken or all-purpose)

• Salt and black pepper to taste

• 3 cups water or enough to cover meat

• 1 whole Scotch bonnet pepper

Directions

• Wash goat meat with lime/lemon and rinse well.
• Season thoroughly with green seasoning, salt, and black pepper.
• Let it marinate for at least 1 hour, preferably overnight in the fridge.
• In a large heavy pot, heat oil on medium-high.
• Add brown sugar and let it bubble until it becomes dark and caramel-like. But don’t let it burn!
• Carefully add the seasoned meat. Stir well to coat every piece in the burnt sugar.
• Let it brown for about 8–10 minutes, turning occasionally.
• Add chopped onion, garlic and thyme. Stir to combine.
• Drop in the Maggi cubes and pour in water to cover the meat.
• Place the whole Scotch bonnet pepper on top. Do not burst it. Just let it infuse that rich, spicy flavor.
• Cover and simmer on low heat for about 1½ to 2 hours, or until meat is tender and sauce thickens. Stir occasionally and add more water if needed.