👨‍🍳 Instruktioner

1. 1

   Pat the goat meat dry with paper towels and season generously with salt and pepper.

   💡 Proffstips: Ensuring the meat is dry helps with browning.
2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the goat meat in batches, about 3-4 minutes per side. Remove meat and set aside.

3. 3

   Add the chopped onions and bell pepper to the pot and sauté until softened, about 5-7 minutes.

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot.
4. 4

   Stir in the minced garlic and cook for 1 minute until fragrant.

5. 5

   Add the diced tomatoes and tomato paste, stirring to combine. Cook for 2-3 minutes, allowing the tomato paste to deepen in color.

6. 6

   Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes until slightly reduced.

7. 7

   Return the browned goat meat to the pot. Add the beef broth, bay leaves, cumin, oregano, and smoked paprika. Stir well.

   💡 Proffstips: Ensure the meat is mostly submerged in the liquid.
8. 8

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or until the goat meat is very tender.

   💡 Proffstips: Check periodically and add more broth if needed.
9. 9

   Stir in the frozen peas during the last 15 minutes of cooking.

10. 10

    Season the stew with salt and pepper to taste. Remove bay leaves before serving.

    💡 Proffstips: Taste and adjust seasoning as needed.
11. 11

    Ladle the caldo into bowls and garnish generously with fresh cilantro and parsley.

    💡 Proffstips: Serve hot with crusty bread for dipping.