Crockpot Goat Stew | CUESA

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Crockpot Goat Stew


Ashleigh Collier, CUESA’s Volunteer Coordinator.

This recipe was developed and priced as part of CUESA’s Farmers’ Market Cooking on a Budget e-letter feature on March 13, 2009.

Serves 3

Price Breakdown:
Total = $14.00
or around $4.75 per serving (not including pantry items)


1 pound pasture-raised goat stew meat (from Marin Sun Farms, $8.00)
1 tablespoons bacon grease (saved from making Prather Ranch bacon)
1 pound potatoes (Little Organic, $2.00)
1 yellow onion (Chue’s Farm, $.50)
3 ribs celery (Iacopi Farm, $.50)
4 medium carrots (McGinnis Ranch, $1.00)
2 cloves garlic (Chue’s Farm, $.25)
1-2 dried tomatoes, ground (part of a package from Everything Under the Sun, $1)
3 cups stock (I used chicken)
1 cup ale (I used Arrogant Bastard Ale)
Sprig of rosemary (from my garden)
2 tablespoons flour
Salt and Pepper


  1. Brown the goat in a pan in bacon grease.

  2. Fry the onions and garlic in the leftover grease.
  3. Put everything in the crockpot and cook on low for 4 hours.
  4. Serve with a small green salad and a hearty chunk of bread.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »