First posted: Dec 8, 2015

Slow-cooked Goat Stew with Beery Dumplings



Cooks in:        Serves:4-6

  • 2 Tbsp olive oil
  • 800g diced goat meat
  • 1 medium onion, chopped
  • 2-3 sprigs fresh thyme or 1 level tsp dried
  • 1 sprig fresh rosemary or 1 level tsp dried 
2 cups chopped fresh tomatoes
  • 1 large clove garlic, finely chopped
2 Tbsp tomato sauce
  • 1 Tbsp worcestershire sauce
  • 2 Tbsp chutney
1 cup chicken stock
  • Salt and freshly ground black pepper
For the Beery Dumplings
  • 200g self-raising flour
  • 50g soft butter
  • ½ cup grated parmesan or cheese of your choice
  • 2 Tbsp natural yoghurt
  • 1 tsp chopped fresh rosemary
  • 75ml beer
  • Generous pinch of salt and freshly ground black pepper

What to do

1. Pre-heat your oven to 150C.

2. Heat the olive oil in a pan over medium-high heat in a medium-sized oven-proof pan/skillet. Fry the goat meat until golden on both sides, about 3-4 minutes. Remove and set aside.

3. Add in the thyme, rosemary and onions and leave to cook on med-low heat for 10 minutes, or until the onions have softened and are translucent. Add in the chopped tomatoes, garlic, tomato sauce, Worcestershire sauce and chutney and cook for another minute.

4. Add the meat back into the pot and place in the oven for 1.5 – 2 hours, adding in the stock and maybe a little water as you need to.

5. Meanwhile, for the dumplings, mix together the flour and butter in (by hand or using food processor) until the texture resembles bread crumbs; add remaining ingredients and knead into a soft dough. If the dough is too wet add in a little more flour, it should not stick to your hands excessively. Roll palm-sized balls and place on top of the stew mixture, bake without the lid for 6-10 minutes or until puffy and golden.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

Share this recipe