- 3 tablespoons vegetable oil
- 4 pounds goat stew meat, cut into 2-inch pieces
- 3 large onions, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 4 cups beef broth, homemade or canned
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh chives, or 2 teaspoons dried
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Dash of ground cloves
- Heat the oil in a 5-quart Dutch oven or soup kettle. In batches, add the meat and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Set the browned meat aside.
- Add the onions and garlic to the Dutch oven and cook, stirring often, until the onions are lightly browned, about 6 minutes. Stir in the flour and cook, stirring constantly, until the flour is lightly browned, about 2 minutes. Then stir in the broth, tomato paste, chives, salt, pepper, and cloves.
- Return the meat to the pot and bring to a simmer. Reduce the heat to medium-low and simmer, stirring often, until the meat is tender, about 1½ hours. Serve immediately.