- 2 strips thick-cut bacon, coarsely chopped
- 2 pounds boneless goat meat, cut into 1-inch pieces
- ⅓ cup all-purpose flour, or as needed
- 3 tablespoons olive oil, or as needed
- ½ tablespoon smoked sweet paprika*
- ½ tablespoon salt
- ½ tablespoon fresh-ground black pepper
- 1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced
- 3 medium cloves garlic, minced
- 2½ cups dry Vermont red wine, such Boyden Valley’s Riverbend Red (28-ounce) can whole tomatoes in juice
- ¾ cup low-sodium beef stock, plus more if needed
- 1 tablespoon tomato paste
- ½ tablespoon brown sugar, or to taste
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon dried red pepper flakes, or to taste
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh thyme leaves
- 1 bay leaf
- 1 pound carrots, peeled and sliced diagonally into 1-inch pieces
- 1 pound new potatoes, unpeeled, cut into ½-inch-wide wedges
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chopped parsley, plus extra for garnish
- Crusty bread
Preheat the oven to 300°.
Cook bacon in a heavy pot or Dutch oven over medium heat until crisp and browned, about 10 minutes.
Using a slotted spoon, remove the bacon and drain on paper towels. Reserve bacon fat in pot.
Pat the goat meat dry with paper towels. In a medium bowl, dredge the meat in flour and season with paprika, salt and pepper.
In the same pot used to cook the bacon, heat the reserved bacon fat and 2 tablespoons olive oil over medium-high heat until hot but not smoking. Working in batches, cook the meat until browned on all sides, adding additional oil if needed, about 6 minutes. Remove meat from the pot and set aside. Add the remaining 1 tablespoon oil and onion and sauté, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.
In the same pot, stir in the wine, tomatoes and juice (breaking up the tomatoes with a fork), beef stock, tomato paste, cinnamon, pepper flakes, Worcestershire sauce, thyme and bay leaf.
Bring to a boil over medium-high heat. Return the meat to the pot and cook in the oven, stirring occasionally, until meat is tender, about 3 hours for chevon meat. After 2 hours of cooking add the carrots, potatoes and reserved bacon.
Whisk in butter until melted. Stir in the parsley. Discard bay leaf and adjust seasonings with salt and pepper to taste. Garnish with parsley and serve with crusty bread, if desired.
*Note: You can turn up the heat by substituting smoked hot paprika.