Goat Stew

Staff Writer
Goat Stew
Goat Stew
Besaw's, Portland Oregon

Goat Stew

Executive chef Michael Uhnak's goat stew at Besaw's in Portland, Ore., takes stew to new heights. This is a warm, comforting dish perfect for fall or winter, and a simple recipe perfect for a last-minute dinner.

Deliver Ingredients


As you reheat for single servings, use 1 tablespoon butter to 4 cups stew, and add salt and pepper to your liking.

Yields 2 gallons of stew.


  • 5 Pounds goat meat
  • 2 quarts mirepoix
  • 2 quarts leeks
  • 1 large can diced tomatoes (6 lbs)
  • 2 quarts chicken stock
  • 3 Tablespoons rosemary
  • 1 Cup roasted garlic
  • 1/2 Cup parsely
  • 1/4 Pound butter
  • 2 Pounds red potatoes
  • 1 bay leaf
  • Salt and pepper
  • 1 quart red wine


Sauté the mirepoix with leeks and goat meat on medium heat. When the carrots are soft, deglaze with the red wine. Add chicken stock, potatoes, tomatoes, and bay leaf, and simmer until the goat meat is tender. Add rosemary, parsley, roasted garlic, butter, and salt and pepper to your liking. Once the butter melts, you have a perfect stew.


Oat Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Oat Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.