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

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

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. Caramelized onions, Kelvin's signature sofrito, and a splash of red wine build that deep, glossy sauce that tastes like home.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 5 lb goat meat bone-in, cut into chunks
  • 2 tablespoon white vinegar or lemon juice for cleaning
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon adobo seasoning
  • 1 teaspoon sazón
  • 2 tablespoon Kelvin’s sofrito
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoon soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 garlic cloves minced

Method
 

  1. 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. Set slow cooker to Sauté. Add oil and 1 tablespoon 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. Add onion and green bell pepper to the pot. Sauté 2–3 minutes, scraping up fond. Pour in half cup Merlot to deglaze; simmer 1 minute.
  4. 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. Switch to Slow Cook LOW for 8 hours (or HIGH 5–6 hours). Cover; do not stir during cooking. Meat should be falling-off-the-bone tender when done.
  6. Skim any surface fat. Remove bay leaves and Scotch bonnet. Stir in olives, cilantro, and a squeeze of lime juice. Taste and adjust salt if needed. Serve over white rice or with crusty bread.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.