Young Goat Stew with Red Wine and Root Vegetables (Ярешко яхния)
85% автентично · Balkan
A hearty and flavorful stew featuring tender young goat simmered in a rich red wine sauce with root vegetables. This regional variation offers a comforting and deeply satisfying meal.
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Съставки
- Young goat meat1 kg
- Onions2 large
- Carrots2 medium
- Parsnips2 medium
- Garlic3 cloves
- Tomato paste2 tbsp
- Dry red wine250 ml
- Beef broth500 ml
- Bay leaf1
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Cut the young goat meat into 3-4 cm cubes.
- 2
Chop onions, carrots, and parsnips into bite-sized pieces. Mince garlic.
- 3
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the goat meat in batches, then set aside.
- 4
Add onions to the pot and sauté until softened, about 5-7 minutes.
- 5
Stir in minced garlic and tomato paste, cook for 1 minute until fragrant.
- 6
Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for 2 minutes.
- 7
Return the goat meat to the pot. Add carrots, parsnips, beef broth, bay leaf, salt, and pepper. Add water if needed to cover the meat.
- 8
Bring to a simmer, then cover and reduce heat to low. Cook for 2 to 2.5 hours, or until the goat is very tender and the sauce has thickened.
- 9
Remove bay leaf before serving.
