Mediterranean Goat ‘Mulligan’ Stew

by | Mediterranean, Soups & Stews

A contradictory Mediterranean twist on an old Irish stew; goat meat, the healthier red meat, lots of roots, eggplant, mushrooms, spices and wine. Once you know what a real Mulligan stew is, you will understand why this recipe is a contradictory!

Fireside Mediterranean Goat Stew

Mulligan Stew

Once called ‘Hobo Stew’ it reminded me of the story of ‘Stone Soup’. The community in a village started with a stone and an empty pot, brought a little of this or that, or what ever they had for food to contribute to a town pot of soup. When it was done, there was plenty of delicious soup to feed everyone. 

The Beauty Of A Stew

How often does one actually shop for the ingredients to make a stew? I know for me, a stew often comes together with a little of this or that or what I have in the fridge, pantry or sometimes freezer. 

Roots and Kale

But for this stew, my contradictory stew (of sorts), I shopped for some of the ingredients. In fact, I wanted to try making a stew with goat meat, so first I had to purchase the goat meat. 

The rest of the stew came together with the Mediterranean ingredients I most often shop for or have in my fridge. The goat stew is delicious on its own but a Mediterranean Rice with Dried Fruit would go beautifully with it.

Goat Meat

Did you know that goat meat is superior nutritionally to beef? Yep! It is higher in iron and lower in saturated fats and calories. 

Goat meat is often likened to lamb in taste, though I think it is a cross between lamb and beef. 

While goat meat may not be at your local grocery store, it can easily be found through health food markets, or what is known as Halal market (Halal meats and their process are handled different than most other meats we buy and perhaps more desirable), and definitely worth scouting out since it is an exceptional meat. 

Goat Stew Ingredients

Crock Pot Instant Pot or Dutch Oven Stews

Call me old fashion but whenever I think of a stew I often envision a big ole cast iron pot hanging over an open fire and simmering away a delicious selection of meats, roots and herbs. 

When I make a stew, I want the best form of slow cooking I can use because often a stew uses less expensive, often tough cuts of meat and slow cooking breaks down the tough aspects. 

I have enjoyed experimenting with various forms of stew cooking and have found something I prefer in each, so I suppose it just depends on what you are most confident with using or able to spend for. 

Cooking With Wine

Goat stew, like many other stews and chowders I make, gets a healthy splash of wine. Why? My experience has often been that wine helps pull out exciting aromas and flavors in a pot of something simmering away. 

Too much wine in a sauce or stew can dominate the flavor and for sure you will want the sauce to be one that can cook for awhile to allow the wine to lend a more complex flavor and the alcohol cook off. 

Cooking With Wine

In my goat stew I have chosen to use a red wine, mostly because I will also be using beet roots, so staying with red just seems smart. When I am simmering or roasting a Rabbit (another favorite meat of mine), with mustard, I instead use a dry white wine. 

Cooking with the best wine to compliment the dish being cooked, helps to elevate the flavor of what is being cooked. Follow a trusted recipe or experiment on your own. 

Don’t forget to use a sweet dessert wine when slow simmering a fruit compote, such as a luscious Cranberry Compote to serve alongside holiday meats, on top of cheese on charcuterie boards or simply to drizzle on top ice cream for a fast and decadent dessert.  

Ingredients Needed

  • Cubed Goat meat
  • Onion
  • Olive oil
  • Red wine
  • Salt
  • Cumin
  • Ginger
  • Garlic
  • Chili pepper
  • Carrots
  • Red beets
  • Kale
  • Eggplant
  • Mushrooms
  • Orange

Equipment Needed

  • Stew pot with a lid
  • Cutting board
  • Chopping knife
  • Measuring cup
  • Measuring spoons
  • Garlic press
  • Citrus press
  • Cooking spoon
  • Ladle
  • Stovetop or burner

Mediterranean Goat ‘Mulligan’ Stew

Recipe by Robin DaumitCourse: Soups u0026amp; StewsCuisine: Mediterranean



A contradictory Mediterranean twist on an old Irish stew; goat meat, the healthier red meat, lots of roots, eggplant, mushrooms, spices and wine. 


  • Bone-in Goat Cubes – 2 pounds. Usually found in the freezer section or a good Halal market

  • Onion – 1 large, chopped

  • Olive oil – 2 tablespoons

  • Red wine – half bottle

  • Salt – 1 tablespoon

  • Cumin – 1 tablespoon, preferably black cumin

  • Ginger – 1 tablespoon, preferably fresh, or 1 teaspoon of dried

  • Garlic – 4 cloves, crushed

  • Chili pepper – 1/8 cup freshly chopped

  • Carrots – 4, chopped

  • Red beets – 3 small, chopped

  • Kale – 1 cup, chopped

  • Eggplant – 2 small, or 1 medium, chopped

  • Mushrooms – 1 cup, chopped

  • Orange – juice and zest from 1 orange


  • Sauté chopped onion in olive oil in a heavy pot on top the stove. Add meat, spices, and wine, and let come to a simmer.
  • Add vegetables, juice and zest from the orange and enough boiling water to come an inch below the items in the pot, leaving room for the juices from the vegetables to extract and add to the broth.
  • Bring to a simmer with a lid half on, half off and let it cook, stirring occasionally, for about an hour.


  • Can be served over rice, though I find it plenty filling all by itself.
Mediterranean Goat Stew

My Muffin Madness


In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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