Goose Stew Perfection: Hearty French Comfort for Home Chefs

Why Make This Recipe

Goose Stew is a hearty and comforting dish that warms your heart and soul. This French classic is perfect for home chefs who want to impress family and friends with delicious flavors. It’s a great way to enjoy tender goose meat, rich broth, and fresh vegetables all simmered together in one pot. Plus, it fills your kitchen with an appetizing aroma as it cooks!

How to Make Goose Stew

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

1. In a large pot, heat some oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until they soften, about 5-7 minutes.
2. Add the chopped garlic and cook for another minute until fragrant.
3. Add the goose legs and thighs to the pot, browning them on all sides.
4. Stir in the fennel seeds, dried herbs, and Saffron threads if using. Mix well.
5. Pour in the diced tomatoes and white wine. Let it simmer for a few minutes to let the flavors combine.
6. Add the reserved goose broth, potatoes, and sliced smoked sausage to the pot. Season with salt and black pepper to taste.
7. Toss in the bay leaf and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 1.5 to 2 hours, or until the goose is tender.
8. Remove the bay leaf before serving.

How to Serve Goose Stew

Serve the Goose Stew hot in deep bowls. Garnish with fresh herbs for a touch of color and flavor. It pairs well with crusty bread or fluffy rice for a complete meal. This dish is great for family dinners or gatherings.

How to Store Goose Stew

You can store leftover Goose Stew in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely, then place it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, simply warm it on the stove over low heat until heated through.

Tips to Make Goose Stew

• For a thicker stew, you can mash some of the potatoes against the pot’s side or add a bit of cornstarch mixed with water.
• Adjust the seasoning as needed. Taste at different stages of cooking to ensure a balanced flavor.
• Use fresh herbs for a vibrant finish that elevates the dish.

Variation

Feel free to add other vegetables like green beans or mushrooms for extra taste and texture. You can also swap out the smoked sausage for another type of sausage you prefer.

FAQs

Can I use different meat instead of goose?
Yes, you can use duck, chicken, or any other poultry you prefer.

Is this dish gluten-free?
Yes, as long as you use gluten-free broth and wines.

Can I make this stew in a slow cooker?
Absolutely! Just transfer the sautéed vegetables and meat into a slow cooker with the remaining ingredients. Cook on low for about 6-8 hours or high for 4-5 hours until everything is tender.

Goose Stew

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A hearty French classic, this Goose Stew combines tender goose meat with rich broth and fresh vegetables for a comforting meal.

• Total Time: 135 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. In a large pot, heat some oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until they soften, about 5-7 minutes.
2. Add the chopped garlic and cook for another minute until fragrant.
3. Add the goose legs and thighs to the pot, browning them on all sides.
4. Stir in the fennel seeds, dried herbs, and saffron threads if using. Mix well.
5. Pour in the diced tomatoes and white wine. Let it simmer for a few minutes to let the flavors combine.
6. Add the reserved goose broth, potatoes, and sliced smoked sausage to the pot. Season with salt and black pepper to taste.
7. Toss in the bay leaf and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 90 to 120 minutes, or until the goose is tender.
8. Remove the bay leaf before serving.

Notes

For a thicker stew, mash some of the potatoes against the pot’s side or add a bit of cornstarch mixed with water. You can also add other vegetables like green beans or mushrooms for extra taste.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 120 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: French
• Diet: Paleo

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 7g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 8g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 90mg