Baked Kid Goat Stew with Root Vegetables
Tender kid goat meat slow-baked with carrots, potatoes, and aromatic herbs for a hearty, rustic stew. This ethiopian-inspired slow cooker ready in about 200 minutes pairs kid goat meat (cubed), medium carrots (peeled and sliced), medium potatoes (peeled and cubed) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs kid goat meat (cubed)
- 3 medium carrots (peeled and sliced)
- 3 medium potatoes (peeled and cubed)
- 1 large yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F. In a large oven-safe pot, heat 3 tbsp olive oil over medium-high heat. Add 2 lbs cubed kid goat meat and brown on all sides for 6-8 minutes until golden.
- Step 2: Add 1 large diced yellow onion and 4 minced garlic cloves to the pot with the meat. Sauté for 3 minutes until onion is translucent and fragrant.
- Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 1 1/2 tsp salt, and 1 tsp black pepper, cooking for 2 minutes to develop flavors.
- Step 4: Pour in 3 cups beef broth, scraping any browned bits from the bottom. Add 3 medium peeled and sliced carrots and 3 medium peeled and cubed potatoes.
- Step 5: Cover the pot with a lid and place in the preheated oven. Bake for 2 1/2 to 3 hours until the meat is tender and vegetables are soft, stirring halfway through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Kid Goat Stew with Root Vegetables take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Kid Goat Stew with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kid goat meat (cubed) from drying out.
Can I substitute ingredients in Baked Kid Goat Stew with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Kid Goat Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Kid Goat Stew with Root Vegetables?
Ethiopian slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
