Ecuadorian Braised Goat Stew with Beer and Plantains

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A traditional coastal Ecuadorian specialty, this hearty goat stew is braised low and slow in beer with green plantains and yuca, infused with achiote for its signature deep golden color. Served over white rice with crispy plantain chips and a fresh ají sauce, it is beloved comfort food from the Esmeraldas region. The long simmer melts the goat meat into tender, richly seasoned perfection.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 9 gSugar
• 46 gProtein
• 780 mgSodium
• 1180 mgPotassium
• 95 mgCalcium
• 6.5 mgIron
• 38 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the goat and marinade

• 3 lb bone-in goat meat, cut into 2-inch chunks
• 1 cup Ecuadorian or pale lager beer
• 5 garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

For the stew

• 3 tbsp achiote (annatto) oil or vegetable oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, diced
• 2 medium tomatoes, seeded and chopped
• 1 cup Ecuadorian or pale lager beer
• 3 cups beef or chicken broth
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 2 green (unripe) plantains, peeled and cut into 1-inch rounds
• 1/2 lb yuca (cassava), peeled and cut into 1-inch chunks
• Salt and pepper to taste

For serving

• 4 cups cooked white rice
• 2 ripe plantains, sliced and fried until golden
• 1/2 cup fresh ají sauce (lime, cilantro, onion, hot pepper)

Directions

1. Combine the goat chunks with beer, garlic, cumin, oregano, salt, and pepper in a non-reactive bowl. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
2. Heat the achiote oil in a heavy Dutch oven or large pot over medium-high heat. Working in batches, sear the goat pieces until deeply browned on all sides, about 6-8 minutes per batch. Transfer to a plate as you go.
3. Reduce heat to medium and add the onion, bell pepper, and tomatoes to the same pot. Cook, scraping up the browned bits, until softened and fragrant, about 6 minutes.
4. Return the goat and any accumulated juices to the pot. Pour in the beer and broth, then add cumin, oregano, and bay leaves. Bring to a boil, cover, reduce heat to low, and simmer gently for 1 hour and 15 minutes, until the goat is nearly tender.
5. Add the green plantains and yuca to the pot, submerging them in the broth. Cover and continue simmering for 25-30 minutes, until the root vegetables are fork-tender and the goat pulls easily from the bone.
6. Remove bay leaves and skim excess fat from the surface. Taste and adjust salt and pepper, allowing the stew to rest off the heat for 10 minutes so the sauce thickens slightly.
7. Serve the stew in deep bowls over a mound of white rice, accompanied by crispy fried sweet plantain chips and a spoonful of fresh ají on the side.

Cook’s Notes

• Use bone-in goat shoulder or leg for the most flavorful, tender results; boneless cuts cook faster but lose richness.
• Marinating overnight dramatically deepens the flavor and helps tenderize the meat.
• Achiote (annatto) oil is essential for the signature deep orange-red color; substitute with paprika-infused oil if unavailable.
• The stew tastes even better the next day, so consider making it a day ahead and reheating gently before serving.
• For a more traditional Esmeraldas-style dish, replace half the beer with fermented corn drink or use a regional dark beer for a deeper, malty base.

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