Name: Greek Goat Stew with Artichokes and Potatoes Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Cuisine: Greek
Ingredients: 1300 grams (2.8 pounds) goat meat bone-in (you can use lamb meat instead); olive oil; 600 grams (8-10) artichoke hearts; 550 grams (1.2 pounds) potatoes, peeled and cut into 4 cm (1½-inch) pieces; 150 grams (1 medium-sized) onion, minced; 3 garlic cloves, finely chopped; 2 spring onions, minced; 3 tablespoons fennel greens, minced (or use dill with 1½ teaspoons ground fennel); 80 ml (⅓ cup) fresh lemon juice; 750 ml (3 cups) hot water or vegetable stock; 3 tablespoons all-purpose flour; 3 tablespoons olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon fennel greens or dill, minced; ⅓ lemon, zested

Jump to Recipe·Print Recipe

If you’re craving a soul-warming meal with vibrant Mediterranean flavors, Greek Goat Stew with Artichokes and Potatoes is the dish to make. This classic, slow-cooked stew brings together tender goat meat, creamy potatoes, aromatic herbs, and artichoke hearts, all finished in a bright, lemony sauce. The combination of rustic ingredients and cheerful lemon ensures every bite sings with flavor, transporting you to a Greek countryside kitchen filled with laughter and delicious aromas.

Greek Goat Stew with Artichokes and Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Greek Goat Stew with Artichokes and Potatoes lies in its handful of honest ingredients. Each element here is essential, whether it’s lending silky richness, herbal depth, or sun-drenched color. Let’s break down what you’ll need and a tip to maximize the flavor.

Goat meat (bone-in): Bone-in adds intense flavor to the broth—substitute with lamb if goat is difficult to find.
Olive oil: The Greek olive oil forms the heart of this dish, infusing a rich, aromatic base for the stew.
Artichoke hearts: Their unique earthy taste makes this stew unmistakably Mediterranean—fresh or frozen are both wonderful choices.
Potatoes: Use waxy potatoes for tender yet structured bites that soak up every bit of lemony sauce.
Onion: Minced onion provides sweet depth and a savory backbone to the stew.
Garlic cloves: Finely chopped for even distribution, bringing warmth and aroma to every spoonful.
Spring onions: These add a light, refreshing sharpness that lifts the flavors.
Fennel greens (or dill and ground fennel): Choose fennel for traditional flair, or a dill/fennel combination for a fragrant, herbal finish.
Fresh lemon juice: Essential for that tangy brightness typical of Greek cuisine—don’t skimp!
Hot water or vegetable stock: This forms the luscious base of your stew; opt for vegetable stock if you want deeper flavor.
All-purpose flour: For thickening the sauce, giving it a velvet-smooth texture that hugs each bite.
Lemon zest: A burst of citrus fragrance transforms the sauce from good to unforgettable.
Salt and pepper: Essential for drawing out every vibrant note in this beloved Greek Goat Stew with Artichokes and Potatoes.

How to Make Greek Goat Stew with Artichokes and Potatoes

Step 1: Prep the Meat and Vegetables

Start by patting your goat meat dry with paper towels and seasoning generously with salt and pepper. Take a few moments here—the seasoning works its way in, guaranteeing flavorful bites. Peel and chop your potatoes and prepare minced onion, garlic, and spring onions. If you’re using fresh artichokes, trim hearts down and have them ready. These little steps are the backbone of fantastic Greek Goat Stew with Artichokes and Potatoes.

Step 2: Build a Savory Base

Heat a generous splash of olive oil in your biggest, sturdiest pot over medium heat. Toss in the minced onion and garlic, stirring often. Let them sweat until translucent and meltingly soft—about five minutes. This fragrant base layers sweetness and aroma into the stew, ready to welcome the goat meat.

Step 3: Brown the Goat

Slide the seasoned goat into your softened aromatics and increase the heat to medium-high. Brown the meat for three minutes per side, using a wooden spoon to scrape up any tasty bits stuck on the bottom. This step develops those deep, roasted flavors that make Greek Goat Stew with Artichokes and Potatoes so comforting.

Step 4: Add Herbs and Aromatics

Lower the heat to medium, then add the spring onions and minced fennel greens (or the dill-and-fennel blend). Stir for about two minutes, until they release their fragrance and brighten the pot. Next, deglaze everything with a bold pour of lemon juice. Let the bubbling citrus lift all that browned goodness off the bottom—your kitchen should smell utterly inviting at this point!

Step 5: Simmer the Stew

Pour in hot water or vegetable stock, then cover the pot and lower the heat to a gentle simmer. Let the goat cook for 1 to 1 1/2 hours, or until the meat turns fork-tender and rich. If your goat comes from an older animal, be patient or use a pressure cooker for a quicker finish—it’s worth the wait for meltingly soft results.

Step 6: Add Potatoes and Artichokes

Once the goat is tender, gently remove it and set aside under foil to keep warm. Strain the cooking liquid through a fine-mesh sieve, wipe out the pot if needed, then return the liquid. Add your potatoes, layer the meat on top, and crown the stew with artichoke hearts. Make sure the potatoes are fully submerged. Simmer for another 45 minutes, until everything is irresistibly tender and the flavors have mingled to perfection.

Step 7: Prepare the Lemony Sauce

While the stew simmers, make the finishing sauce. In a saucepan, heat olive oil over medium and whisk in flour. Cook for a couple of minutes, letting it toast to a soft gold and develop a nutty aroma—just don’t let it burn. Slowly whisk in at least two cups of reserved cooking stock (top up with a bit of water or stock if needed) and let it thicken. Off the heat, stir in extra lemon juice, the zest, and chopped fennel greens or dill. This luscious sauce gives Greek Goat Stew with Artichokes and Potatoes its signature bright tang.

Step 8: Combine and Serve

Pour the sauce over your waiting stew and gently shake the pot to disperse it evenly over meat and veggies. Let it all mingle for a few minutes before ladling into bowls, topping generously with cracked black pepper. This is the moment you’ve been waiting for—aromatic, comforting, and absolutely delicious Greek Goat Stew with Artichokes and Potatoes.

How to Serve Greek Goat Stew with Artichokes and Potatoes

Garnishes

Scatter fresh fennel greens or dill across the stew just before serving for a burst of spring-like aroma and color. A twist of fresh lemon zest or a sprinkle of flaky sea salt right at the table brings extra brightness to every bowl. Don’t forget lots of cracked black pepper to awaken each bite.

Side Dishes

Embrace tradition and serve Greek Goat Stew with Artichokes and Potatoes alongside crusty country bread, perfect for mopping up every drop of that luscious sauce. A crisp green salad with sharp vinaigrette will contrast beautifully with the richness of the stew, while a wedge of feta and a handful of olives nod to Greek hospitality.

Creative Ways to Present

For a rustic feast, ladle the stew into wide, shallow bowls to highlight the artichokes and golden potatoes. Hosting a dinner party? Serve it in a large ceramic dish, sprinkled with herbs, so everyone can help themselves. Or, for cozy family meals, dish up straight from the pot in the center of your table—simple, authentic, and truly inviting.

Make Ahead and Storage

Storing Leftovers

Let leftover Greek Goat Stew with Artichokes and Potatoes cool to room temperature, then store it in airtight containers in the refrigerator. The flavors will deepen overnight, making for a delicious next-day meal. Enjoy within three days for the best texture and taste.

Freezing

This stew freezes surprisingly well! Once completely cool, pack individual or family-size portions into freezer-safe containers. Label and date each, then tuck them in the freezer for up to three months. Thaw overnight in the fridge for maximum freshness—nothing beats a quick grab-and-reheat homemade stew when you need extra comfort.

Reheating

To reheat, gently warm the stew over low heat on the stove, stirring occasionally until piping hot. If the sauce has thickened, add a splash of water or broth to loosen it. Reheating in the microwave is easy too; cover and heat in intervals, stirring halfway to distribute the heat evenly. Enjoy as is or refresh with an extra squeeze of lemon and handful of fresh herbs.

FAQs

Can I replace goat with lamb in Greek Goat Stew with Artichokes and Potatoes?

Absolutely! Lamb is a fantastic substitute and will deliver a similarly rich, tender result. The cooking times remain the same; just be sure to choose bone-in cuts for maximum flavor.

What if I can’t find fresh artichoke hearts?

No worries—frozen artichoke hearts work beautifully and save time. If using canned, rinse thoroughly and add them toward the end of cooking so they stay firm and flavorful.

How do I ensure my goat meat becomes tender?

Patience is key! Simmer gently for at least 1 to 1 1/2 hours. For older cuts, consider a pressure cooker as detailed in the recipe notes, which can significantly reduce cooking time while guaranteeing that fall-apart texture.

Can I make Greek Goat Stew with Artichokes and Potatoes ahead of time?

This stew is actually even tastier the next day! Prepare it fully, let it cool, and store it in the fridge. Gently reheat when ready to serve and finish with extra herbs for the freshest flavor.

Is there a gluten-free option for the lemon sauce?

Yes! Swap out regular flour for your favorite gluten-free flour blend, or use cornstarch, whisked with a bit of cold water before adding to the hot liquid. Either will thicken the sauce beautifully without altering the taste.

Final Thoughts

If you’re looking to bring the flavors of Greece into your home, Greek Goat Stew with Artichokes and Potatoes promises a nourishing, memorable meal full of brightness and tradition. Let the citrus, herbs, and savory stew transport you to sunnier days—gather friends and family, and let this hearty dish become a new favorite at your table!