Slow-Cooked Goat Stew with Beery Dumplings

  • Level: Intermediate
  • Total: 2 hr 35 min
  • Active: 50 min
  • Yield: 4 to 6 servings
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2 tablespoons olive oil

800 grams (28 ounces) diced goat meat 

2 or 3 sprigs fresh thyme or 1 level teaspoon dried 

1 sprig fresh rosemary or 1 level teaspoon dried 

1 medium onion, chopped 

2 cups chopped fresh tomatoes 

1 large clove garlic, finely chopped 

2 tablespoons tomato sauce 

2 tablespoons chutney 

1 tablespoon Worcestershire sauce 

Salt and freshly ground black pepper 

1 cup chicken stock 


200 grams (7 ounces) self-rising flour

50 grams (1.75 ounces) soft butter 

1/2 cup grated Parmesan or cheese of your choice 

2 tablespoons plain yogurt 

1 teaspoon chopped fresh rosemary 

75 milliliters (2.5 ounces) beer 

Generous pinch salt and freshly ground black pepper 


  1. For the stew: Preheat the oven to 300 degrees F.
  2. Heat the olive oil in a deep, oven-proof skillet over medium-high heat. Fry the goat meat until golden on both sides, 3 to 4 minutes. Remove and set aside. ¿
  3. Add the thyme, rosemary and onions to the skillet and leave to cook on medium-low heat for 10 minutes, or until the onions have softened and become translucent. Add the tomatoes, garlic, tomato sauce, chutney and Worcestershire, and cook for another minute.
  4. Add the meat back to the pot, sprinkle with salt and pepper, and place in the oven for 1 1/2 to 2 hours, adding the stock and maybe a little water as needed.
  5. Meanwhile, for the dumplings: Mix together the flour and butter (by hand or in a food processor) until the texture resembles breadcrumbs. Add the Parmesan, yogurt, rosemary, beer, salt and pepper, and knead into a soft dough. If the dough is too wet, add a little more flour; the dough should not stick to your hands excessively.
  6. When the stew is finished cooking, roll the dough into palm-size balls and place on top of the stew. Return to the oven and bake, uncovered, until the dumplings are puffy and golden, 6 to 10 minutes.

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