2 medium onions, roughly chopped
2 cloves garlic, chopped
2 large carrots, diced
3 stalks celery, chopped
1/2 Scotch Bonnet pepper, seeded and chopped (while handling, protect hands and eyes and avoid breathing in fumes)
2 pounds boneless goat meat, cubed
Salt and freshly ground black pepper
1/4 cup canola oil
1/4 cup (1/2 stick) butter
1 (6-ounce) can tomato paste
1 cup vegetable stock, or red or white wine
2 tomatoes, chopped
2 tablespoons chopped parsley
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