Why Make This Recipe
Goose stew is a classic French dish that brings warmth and comfort to any table. It’s perfect for gatherings or cozy nights in. Using simple ingredients, you can create a dish packed with flavor that warms your heart. The rich taste of goose pairs wonderfully with the fresh vegetables and herbs, making it a filling meal that everyone will enjoy.
How to Make Goose Stew
Making goose stew is easier than you might think! Just follow these steps, and you’ll be ready to savor this delightful dish.
Ingredients
- 2 legs and thighs Goose (skinless goose wings can also be used)
- 4 cloves Garlic (chopped)
- 2 medium Carrots (peeled and diced)
- 1 stalk Celery (diced)
- 1 medium Onion (chopped)
- 1/4 teaspoon Fennel Seeds (omit if preferred)
- 1/4 teaspoon Dried Herbs (each of thyme, rosemary, oregano)
- 1 Bay Leaf (remove before serving)
- 2 Saffron Threads (optional)
- 1 can (14-ounce) Diced Tomatoes
- 1/2 cup Dry White Wine (or substitute with broth)
- 1-2 cups Goose Broth (reserved)
- 4 Red Potatoes (quartered or cubed)
- 1 cup Smoked Sausage Links (sliced)
- to taste Salt (essential for seasoning)
- to taste Black Pepper (essential for seasoning)
- Fresh Herbs (for garnish)
Directions
- Start by heating a large pot or Dutch oven over medium heat.
- Add the goose legs and thighs, brown them on all sides. This will enhance the flavor.
- Once the goose is browned, add chopped garlic, diced carrots, diced celery, and chopped onion. Sauté for about 5 minutes until the vegetables are soft.
- Stir in the fennel seeds, dried herbs, and bay leaf. If you’re using saffron, add it now.
- Pour in the diced tomatoes and dry white wine. Bring to a simmer.
- Next, add the reserved goose broth and bring everything to a boil.
- Add the quartered potatoes and sliced smoked sausage.
- Reduce the heat, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the goose is tender.
- Season with salt and black pepper to taste. Remove the bay leaf before serving.
How to Serve Goose Stew
Serve the goose stew hot. Ladle it into bowls and garnish with fresh herbs. It pairs nicely with rustic bread or a side salad for a complete meal. Everyone will love diving into a warm bowl of this hearty stew!
How to Store Goose Stew
To store goose stew, let it cool completely. Place it in an airtight container and store it in the refrigerator for up to three days. If you want to keep it longer, you can freeze it in small portions for up to three months. Just make sure to thaw in the refrigerator before reheating.
Tips to Make Goose Stew
- For the best flavor, allow the stew to simmer longer. The longer it cooks, the more the flavors develop.
- Feel free to add other vegetables, like mushrooms or peas, to customize the stew to your taste.
- Taste and adjust seasonings as needed. Sometimes, a little extra salt or herbs can make a big difference.
Variation
You can opt for a different type of meat if goose isn’t available. Chicken or duck can also be used, and they will give similar results. Just adjust the cooking time as needed based on the meat you choose.
FAQs
Q: Can I use frozen goose?
A: Yes, you can use frozen goose. Just make sure to thaw it completely before cooking for even cooking.
Q: What if I don’t have goose broth?
A: If you don’t have goose broth, you can use chicken or vegetable broth as a substitute.
Q: Can I make this stew in a slow cooker?
A: Yes! You can brown the goose and veggies in a skillet first, then transfer everything to a slow cooker. Cook on low for 6-8 hours for a delicious slow-cooked flavor.
Goose Stew
- Total Time: 135 minutes
- Yield: 6 servings
- Diet: Meat Lover
Description
A classic French goose stew that warms the heart with its rich flavors and comforting ingredients.
Ingredients
- 2 legs and thighs Goose (skinless goose wings can also be used)
- 4 cloves Garlic (chopped)
- 2 medium Carrots (peeled and diced)
- 1 stalk Celery (diced)
- 1 medium Onion (chopped)
- 1/4 teaspoon Fennel Seeds (omit if preferred)
- 1/4 teaspoon Dried Herbs (each of thyme, rosemary, oregano)
- 1 Bay Leaf (remove before serving)
- 2 Saffron Threads (optional)
- 1 can (14-ounce) Diced Tomatoes
- 1/2 cup Dry White Wine (or substitute with broth)
- 1-2 cups Goose Broth (reserved)
- 4 Red Potatoes (quartered or cubed)
- 1 cup Smoked Sausage Links (sliced)
- to taste Salt (essential for seasoning)
- to taste Black Pepper (essential for seasoning)
- Fresh Herbs (for garnish)
Instructions
- Heat a large pot or Dutch oven over medium heat.
- Add the goose legs and thighs and brown them on all sides.
- Once browned, add chopped garlic, diced carrots, diced celery, and chopped onion. Sauté for about 5 minutes until the vegetables are soft.
- Stir in fennel seeds, dried herbs, and bay leaf. Add saffron, if using.
- Pour in diced tomatoes and dry white wine, then bring to a simmer.
- Add reserved goose broth and bring everything to a boil.
- Add quartered potatoes and sliced smoked sausage.
- Reduce the heat, cover the pot, and let it simmer for about 90-120 minutes, or until the goose is tender.
- Season with salt and black pepper to taste. Remove bay leaf before serving.
Notes
For the best flavor, allow the stew to simmer longer. Feel free to add other vegetables, like mushrooms or peas, to customize the stew to your taste.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French