Brown Stew Goat

— Rich, Savory, and Deeply Caribbean

Brown Stew Goat is a classic Caribbean favorite known for its deep color, bold flavor, and fall-apart tender meat. This dish is built on layers of seasoning, browning sauce, fresh herbs, and slow simmering to create a rich gravy that coats every bite.

The goat is first well seasoned and browned to develop its signature color, then gently simmered with aromatics, wine, Worcestershire sauce, and butter beans. The result is a hearty, comforting stew that’s perfect for Sunday dinners or special occasions.

Serve this Brown Stew Goat with rice and peas, white rice, or ground provisions for a truly authentic island meal.

Recipe Details:

• Servings: 4–6

• Prep Time: 20 mins

• Cook Time: 2–3 hours

Ingredients:

• 4 lbs goat meat

• 1–2 teaspoons browning

• ¼ cup Worcestershire sauce or soy sauce

• ½ cup red wine

• 2 tablespoons all-purpose seasoning

• 1 teaspoon salt

• 1 teaspoon black pepper

• 6–8 stalks scallion, diced

• 4 sprigs thyme

• ½ medium green bell pepper, diced

• ½ medium red bell pepper, diced

• 1 scotch bonnet pepper, diced

• 6 garlic cloves, chopped

• 1 teaspoon grated ginger

• 2 medium onions, chopped

• 5–7 allspice berries, crushed

• 1–2 cans broad beans or butter beans, drained

• 4–6 cups boiling water

• ½ cup green seasoning

• ¼ cup ketchup (optional)

• 2 tablespoons oil

• Vinegar (for cleaning)

• Lemon or lime (for cleaning)

Instructions:

• Chop all seasonings and set aside.

• Wash the goat meat thoroughly with vinegar, lemon or lime, and water. Rinse well and pat dry.

• Season the goat meat with:

  • browning

  • all-purpose seasoning

  • salt

  • black pepper

  • green seasoning

  • scallion

  • thyme

  • sweet peppers

  • scotch bonnet pepper

  • garlic

  • ginger

  • onion

  • crushed allspice berries

• Mix well to coat evenly.

• Heat oil in a Dutch pot or heavy-bottomed pot over medium heat.

• Add the seasoned goat meat and brown for about 5 minutes, stirring frequently.

• Pour in 2–3 cups of boiling water, cover, and simmer on low to medium heat for about 1½ hours.

• Check periodically and add more boiling water as needed to keep the meat moist.

• After 1½ hours, add:

  • remaining seasonings

  • red wine

  • Worcestershire sauce

  • ketchup (if using)

  • drained butter beans

• Stir well and continue simmering until the goat is fully cooked, tender, and the gravy thickens.

• Taste and adjust seasoning if needed.

• Remove from heat and serve hot.

💡 Chef’s Note:

For deeper flavor and darker color, let the seasoned goat marinate for at least 4 hours or overnight before cooking. Browning the meat properly at the start is key to achieving that rich brown stew gravy.

From my kitchen to yours, enjoy!
— Raina 🌿🍛🔥