Traditional Spanish Goat Stew
Traditional Spanish Goat Stew



  • 2.5kg diced young goat on the bone
  • 6 tbsp olive oil
  • 4 dried peppers
  • 4 garlic cloves
  • 1 tbsp sweet smoked paprika
  • 450ml oloroso sherry
  • 750ml chicken stock
  • 2 bay leaves
  • Season the meat well and brown in the olive oil for a few mins. Once well coloured, remove from the pan and set aside. Add the peppers to the pan and fry for 3 mins, then remove and pound in a pestle and mortar with the garlic cloves and 1 tbsp of hot water. Add the paprika and a splash of sherry, then pour into a casserole.
  • Heat the casserole and cook the garlic and sherry mixture for 5 mins, then pour in the stock and bay leaves. Bring to a simmer, add the goat meat, then cook - covered - on a low heat for 2 hours. Once the meat is meltingly tender, serve with brown rice, couscous or crusty bread.
2 hrs 30 mins
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box