Slow-Cooked Caribbean Goat Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and hearty Caribbean stew featuring tender goat meat slow-cooked with aromatic spices and hearty root vegetables. This Caribbean-inspired slow-cooker recipe, ready in about 155 minutes, pairs goat meat, cubed, scallion, chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 135 min Serves 6 Caribbean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs cubed goat meat and brown all sides for 6-8 minutes until deeply caramelized, then remove and set aside.
  2. Step 2: In the same pot, add 4 minced garlic cloves, 3 chopped scallions, and 4 sprigs fresh thyme. Sauté for 2-3 minutes until fragrant and softened.
  3. Step 3: Stir in 3 tbsp tomato paste and 1 tsp allspice berries, cooking for 1 minute until the paste darkens and becomes aromatic.
  4. Step 4: Return the browned goat meat to the pot. Pour in 3 cups beef broth and 1 cup coconut milk, then add 1 whole scotch bonnet pepper (do not break). Bring to a simmer, cover, and reduce heat to low. Cook gently for 1.5 hours until the meat is tender.
  5. Step 5: Add 2 chopped carrots, 2 cups cubed sweet potato, and 2 cups cubed yam to the pot. Season with 1 tsp salt and 1/2 tsp black pepper. Cover and cook for another 45 minutes until vegetables are soft and stew thickens.
  6. Step 6: Remove the scotch bonnet pepper and thyme sprigs before serving. Adjust seasoning to taste and serve hot with rice or bread.

Frequently asked questions

How long does Slow-Cooked Caribbean Goat Stew with Root Vegetables take to make?

Total time is about 155 minutes (20 min prep + 135 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 Slow-Cooked Caribbean 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 goat meat, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Caribbean 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 Slow-Cooked Caribbean 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 Slow-Cooked Caribbean Goat Stew with Root Vegetables?

Caribbean 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.

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