Goat and Ale Stew

Serves 4-5


2 Medium Onions

3 Carrots

Oil for frying

2 kg diced goat on the bone

Small bottle ale


1 tablespoon tomato puree

Stock cube

Salt and pepper


Fry the diced goat in the oil until browned in the base of the pressure cooker, turn the heat down and add the diced onions. Fry the onions with the meat until translucent, cover with the ale, add the stock cube and a little water until the meat is covered. Bring the cooker up to pressure and cook for 1 1/2 to 2 hours, making sure that it doesn't dry out. 

Turn the heat off and allow the pressure cooker to cool down. Open when it's safe to do so, add the diced carrots, tomato puree and season to taste. Simmer with the lid off until the carrots are soft. Thicken with cornflour as needed. Serve with creamy mash or herby roast potatoes.

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