The ULTIMATE One-Pot Goat Stew | Dominican Comfort Food at Its Best

Fall-apart tender goat meat simmered low and slow with rich Dominican flavors — this Ultimate Slow Cooker Goat Stew is pure comfort food in a pot.
We’re talking caramelized sugar, Kelvin’s signature sohfreetoh, and a splash of red wine to build that deep, glossy sauce that tastes like home.

Slow cooker goat stew sautee

Caramelized-sugar browning is a classic Dominican move that delivers a signature mahogany color and layered flavor without heavy spices.

Slow cooker goat stew hot sauce

Finish-line hot sauce after skimming fat sharpens the stew’s edges and balances richness, so every spoonful pops.

FAQs

  1. Can I make this goat stew without a sauté setting?
    Yes. Brown the sugar and meat in a skillet, then transfer everything to the slow cooker and continue as written.

  2. What cut of goat is best for stew?
    Shoulder/leg, bone-in. They hold up to long cooking and deliver rich collagen.

  3. Do I have to use red wine?
    No. Use extra broth or a splash of apple cider vinegar for brightness.

  4. How spicy is this recipe?
    Mild by default. Heat depends on the Scotch bonnet and hot sauce you add at the end.

  5. Why caramelize sugar first?
    It creates a deep Dominican color and a subtle bittersweet base that enhances savory notes.

  6. Can I use lamb instead of goat?
    Yes. Lamb shoulder or shank is the closest swap; cooking times stay similar.

  7. Can I cook this on the stovetop or in a Dutch oven?
    Yes. Simmer covered on low for ~2.5–3 hours, stirring occasionally and adding liquid as needed.

  8. How do I reduce the fat?
    Chill the stew and remove the solidified fat, or skim while hot as written.

  9. Can I make this ahead?
    Yes. Flavor improves overnight. Reheat gently and add a splash of broth if needed.

  10. What can I serve with Dominican goat stew?
    Rice with gandules, boiled yuca, or tostones. Avocado on the side lands perfectly.

  11. Can I freeze leftovers?
    Yes, up to 3 months in airtight containers. Thaw overnight and reheat on low.

  12. Can I skip the Scotch bonnet?
    Yes. Add a pinch of crushed red pepper or finish with hot sauce to taste.

  13. Is tomato sauce required?
    It rounds the sauce and balances richness. You can substitute crushed tomatoes if needed.

  14. Why add hot sauce at the end?
    It brightens the stew after skimming fat, giving a clean finish without cooking off the acidity.

  15. How do I prevent overcooking the potatoes?
    Dice into larger chunks or add them halfway through if you prefer firmer cubes.

  16. Can I add plantains?
    Yes. Add ripe plantain slices in the last hour for a gentle sweetness.

  17. What’s the best way to reheat?
    Low and slow on the stovetop or slow cooker warm setting, covered.

  18. How do I scale this down?
    Halve all ingredients and use a smaller slow cooker; keep the same method.

  19. Can I thicken the sauce more?
    Mash a few potatoes into the stew or reduce uncovered on High at the end.

  20. Where’s the sofrito recipe?
    The video description links to Kelvin’s sofrito—use that for authentic Dominican flavor.

Make it

The Ultimate Slow Cooker Goat Stew (One-Pot Dominican Style)

Author: Kelvin’s Kitchen
Cuisine: Dominican / Caribbean Comfort Food
Method: Slow Cooker with Sauté Setting
Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 7–8 hours (Low) or 4–5 hours (High)
Total Time: ~8 hours 15 minutes

Description

Dominican comfort, one pot. Caramelized sugar builds a deep base, goat browns in batches, Merlot lifts the fond, and tomato sauce rounds it out. Slow-cook until tender, skim the fat, then finish with hot sauce for a clean, bright pop.

Ingredients

Goat & Seasoning

  • 5 lb goat meat, bone-in, cut into chunks

  • 2 tbsp white vinegar or lemon juice (for cleaning)

  • 1 tbsp kosher salt

  • 1 tsp black pepper

  • 1 tsp adobo seasoning

  • 1 tsp sazón

  • 2 tbsp Kelvin’s sofrito

  • 1 tbsp Worcestershire sauce

  • 2 tbsp soy sauce

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • 4 garlic cloves, minced

Aromatics & Base

  • 2 tbsp neutral oil

  • 1–2 tbsp granulated sugar total (start with 1 tbsp; add small pinches between browning batches)

  • 1 large onion, diced

  • 1 green bell pepper, diced

  • 2 Roma tomatoes, diced (or 1 cup canned diced tomatoes, drained)

  • ½ cup red wine (Merlot) for deglazing

  • 8 oz can tomato sauce (added after deglaze)

  • 3 bay leaves

  • 1 Scotch bonnet pepper, whole (optional)

Liquids & Veg

  • 2 cups beef broth (or 1 cup broth + 1 cup water)

  • 2 carrots, sliced

  • 2 potatoes, peeled and diced

Finish

  • Hot sauce to taste (added at the end, after skimming fat)

  • Fresh cilantro or parsley, chopped (garnish)

Instructions

  1. Clean & Season
    Rinse goat with vinegar or lemon juice and cold water; drain well. Season with salt, black pepper, adobo, sazón, sofrito, Worcestershire, soy sauce, cumin, oregano, and garlic. Marinate at least 2 hours, or overnight.

  2. Caramelize Sugar & Brown in Batches (Sauté Mode)
    Set slow cooker to Sauté. Add oil and 1 tbsp sugar; let it melt to a deep amber (not burnt). Brown goat in batches 2–3 minutes per side. Add pinches of sugar between batches as needed to keep the caramel color consistent. Transfer browned meat to a bowl.

  3. Sauté Aromatics & Deglaze
    Add onion and green bell pepper, to the pot. Sauté 2–3 minutes, scraping up fond. Pour in ½ cup Merlot to deglaze; simmer 1 minute.

  4. Tomato Sauce & Build
    Stir in tomato sauce and diced tomatoes; simmer 1 minute. Return goat (and any juices) to the pot. Add bay leaves, Scotch bonnet (optional), carrots, potatoes, and beef broth. Stir gently.

  5. Slow Cook
    Switch to Slow Cook.
    • Low: 7–8 hours
    • High: 4–5 hours
    Cook until goat is fork-tender and the sauce is rich and glossy.

  6. Skim, Finish, Serve
    Skim excess fat from the surface. Add hot sauce to taste and stir. Adjust salt if needed. Garnish with cilantro or parsley. Serve with rice with gandules, boiled yuca, or crispy tostones.

Notes & Pro Tips

  • Keep the Scotch bonnet whole for aroma and mild heat; pierce it late if you want more kick.

  • Bone-in pieces add body and natural gelatin for a silky sauce.

  • For thicker sauce: uncover and cook on High for 20–30 minutes.

Nutrition (per serving, 1/8 of recipe — estimate)

  • Calories: ~560

  • Protein: ~46 g

  • Carbs: ~20 g

  • Fat: ~30 g

  • Fiber: ~3 g

  • Sodium: ~980 mg

(Estimates vary by goat cut and salt/hot sauce used.)

Slow Cooker Stuffed Cabbage Rolls Recipe

Slow Cooker Stuffed Cabbage Rolls Recipe

The Ultimate Homemade Sofrito

The Ultimate Homemade Sofrito

Dominican Style Calamari Stew - Calamares Guisados

Dominican Style Calamari Stew - Calamares Guisados

One-Pot Lemon Garlic Chicken and Rice Recipe

One-Pot Lemon Garlic Chicken and Rice Recipe

Explore More Tasty Recipes

Must-Try Recipes

Dive Into More Deliciousness

Looking for more inspiration? Check out our Recipe Collection for endless culinary adventures.