Goose Stew Recipe for the Crock Pot

This crock pot goose stew pairs browned goose with potatoes, carrots, onion, and herbs in a savory, slow-cooked broth. The low, moist heat gives the meat time to turn tender, while a quick finish with peas and a little thickener makes a hearty one-pot meal.

Ingredients

2½ lb (1.13 kg) boneless goose leg or thigh meat, trimmed and cut into 1½-inch (4 cm) pieces
1 tsp (5 ml) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral cooking oil, such as canola
1 large yellow onion, about 10 oz (285 g), chopped
3 medium carrots, about 10 oz (285 g), peeled and cut into ¾-inch (2 cm) pieces
1½ lb (680 g) Yukon Gold or other waxy potatoes, cut into 1-inch (2.5 cm) chunks
2 celery ribs, about 4 oz (115 g), chopped
3 garlic cloves, about 9 g, finely chopped
2 tbsp (30 g) tomato paste
½ cup (120 ml) dry red wine, or use additional broth
3 cups (710 ml) low-sodium beef or chicken broth
1 tbsp (15 ml) Worcestershire sauce
1 tsp (2 g) dried thyme
1 tsp (1 g) dried rosemary, lightly crushed
1 dried bay leaf
1 cup (145 g) frozen peas
1½ tbsp (12 g) cornstarch mixed with 2 tbsp (30 ml) cold water
1 tbsp (4 g) chopped fresh parsley, for serving (optional)

Instructions

Prepare the ingredients, about 25 minutes. Trim away thick, hard deposits of fat from the goose, but leave a little soft fat for flavor. Cut the meat into evenly sized pieces and pat them dry with paper towels; dry surfaces brown better. Chop the vegetables and garlic, measure the seasonings, and set out a 6-quart (5.7 L) slow cooker. Season the goose with the salt and pepper.
Brown the goose, about 10 minutes. Heat the oil in a large skillet over medium-high heat. Working in batches so the pan is not crowded, brown the goose on two or three sides, about 2 minutes per side. It does not need to cook through in the skillet. Transfer the browned pieces to the slow cooker. If the goose releases a lot of fat, carefully pour off all but about 1 tablespoon before continuing.
Build the stew base. Add the onion, carrots, potatoes, celery, and garlic to the slow cooker. Stir the tomato paste into the skillet and cook it for about 30 seconds, then pour in the wine. Scrape up the browned bits with a wooden spoon and simmer for 1 minute. Pour this mixture into the slow cooker. If you are not using wine, use ½ cup (120 ml) of the measured broth to deglaze the skillet instead.
Add broth and herbs, then cook on low for 7 hours. Pour in the remaining broth and add the Worcestershire sauce, thyme, rosemary, and bay leaf. Stir gently to distribute the ingredients; the liquid will not completely cover the meat and vegetables, which is normal for a slow cooker. Cover and cook on low until the goose is tender. Avoid lifting the lid repeatedly because heat escapes and extends the cooking time.
Check the meat and thicken the stew. Use a food thermometer to check the thickest goose pieces; USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, cover and continue cooking, checking again after 20 to 30 minutes. When the meat is safe and tender, remove the bay leaf. Stir the cornstarch mixture again, pour it into the stew, and fold in the peas.
Finish on high for 25 minutes. Cover and cook on high until the broth thickens and the peas are hot. Taste the broth and add salt or pepper as needed. If the stew becomes thicker than you like, stir in hot broth a little at a time. Ladle into bowls and add parsley, if using.

Tips

Choose leg or thigh meat when possible. These cuts usually have more flavor and hold up well during a long braise. If your goose is bone-in, use about 3½ lb (1.6 kg), brown the pieces, and remove the bones before serving. Bone-in pieces may need extra cooking time, so use tenderness and the thermometer reading rather than the clock alone.
Trim excess fat instead of skipping the browning step. Goose can be fatty, especially domestic goose. Removing large fat deposits and pouring excess rendered fat from the skillet keeps the broth from feeling greasy. Browning adds flavor, but do not crowd the pan or the meat will steam instead.
Keep the lid on and use low heat. Slow cookers lose heat each time they are opened. If you need to cook on high, allow roughly 4 to 5 hours, but start checking the meat well before the end; cooker models and the size of the pieces vary. Do not use the warm setting to cook raw goose.
Adjust the finish to the broth you prefer. The cornstarch slurry makes a lightly thickened stew. For a looser broth, use only 1 tablespoon (8 g) cornstarch, or leave it out. For gluten-free servings, check that the Worcestershire sauce and broth are labeled gluten-free; the cornstarch itself is gluten-free.

Serving Suggestions

Serve the stew hot in wide bowls, making sure each serving gets meat, vegetables, and plenty of broth. Crusty bread, buttered rolls, or a simple green salad are easy companions. The potatoes make the stew filling on its own, but buttered egg noodles or a small scoop of mashed potatoes can stretch it into a larger meal. A sprinkle of parsley adds freshness; a little black pepper at the table brings out the herbs.

If the broth tastes rich, offer something crisp and lightly dressed alongside it, such as cabbage slaw or green beans. For a cozy cold-weather supper, put bread on the table for dipping and serve the stew straight from warmed bowls. Let very hot servings cool briefly before eating, especially for children.

Variations

Use mushrooms: Add 8 oz (225 g) sliced cremini mushrooms with the other vegetables. For deeper flavor, brown them in the skillet after the goose, then transfer them to the cooker. They add an earthy note and release some moisture as they cook.
Make it without wine: Replace the wine with the same amount of broth. The finished stew will be a little less rounded and tangy, but the tomato paste and Worcestershire sauce still give the liquid plenty of savory character.
Change the herbs: Replace the rosemary with 1 tsp (1 g) dried sage, or use 1 tbsp (3 g) chopped fresh thyme near the end. Sage gives the stew a more pronounced, woodsy flavor. If using fresh herbs, start with a smaller amount and adjust to taste.
Add root vegetables: Swap up to half of the potatoes for 8 oz (225 g) peeled parsnips or turnips, cut into similar-sized pieces. Parsnips add sweetness; turnips taste more peppery. Avoid cutting them too small, since a long slow cook can make small pieces overly soft.
Use a different thickener: For a flour-based finish, whisk 2 tbsp (16 g) all-purpose flour with ¼ cup (60 ml) cold water until smooth and stir it in instead of the cornstarch slurry. Allow the stew to cook covered on high until thickened, and check the flour mixture for lumps before adding it.

Storage and Reheating

Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Keep the stew covered and refrigerated for 3 to 4 days. Goose fat may rise and firm on top as the stew chills; you can lift off some of it before reheating if you prefer a less rich broth. The potatoes will soften somewhat after storage, but the flavor remains savory.

Reheat only the amount you plan to serve, either in a saucepan over medium heat or in a microwave-safe covered dish, stirring occasionally for even heating. Add a splash of broth or water if the stew has thickened in the refrigerator. Reheat leftovers to 165°F (74°C), checked with a food thermometer, and avoid repeated cycles of cooling and reheating.

For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). Potatoes can become a bit grainy after freezing, so if you know you will freeze a portion, you can leave some potatoes out and cook them separately when serving.

Frequently Asked Questions

Can I put raw goose straight into the crock pot?
Yes. The goose can cook safely without browning if the cooker is used according to its instructions and the thickest pieces reach 165°F (74°C). Browning first is recommended for flavor and helps render some fat, but it is not required for the slow cooker to cook the meat. Do not put frozen goose into the slow cooker; thaw it in the refrigerator first.

Can I use wild goose for this stew?
Yes. Wild goose is often leaner and can be firmer than domestic goose, so trim away any silver skin and use leg or thigh meat when available. Cut it into evenly sized pieces and begin checking for tenderness around the recipe’s stated cooking time. If the meat is still chewy, continue cooking in 30-minute increments while keeping the cooker covered. Always verify the safe internal temperature with a thermometer.

Why is my goose stew greasy?
Goose fat can collect in the broth, particularly when using domestic meat or skin-on pieces. Trim large deposits before cooking, brown the meat, and pour off excess fat from the skillet before adding the wine or broth. If the finished stew is still oily, let it stand briefly and skim the fat from the surface with a spoon. Chilling leftovers makes any remaining fat easier to remove.

Can I prepare the ingredients the night before?
You can chop the vegetables and measure the herbs ahead, storing them covered in the refrigerator. Keep raw goose in a separate leakproof container on the lowest refrigerator shelf. For best food safety and texture, do not leave raw meat sitting at room temperature or assemble the cold ingredients in the slow cooker insert overnight. Brown the goose and start cooking the stew when you are ready to cook.

How do I know when the goose is tender?
Check a thick piece with a fork: it should be easy to cut and pleasant to chew, not rubbery or resistant. Also check the thickest pieces with a food thermometer to confirm they have reached 165°F (74°C). Safety temperature and tenderness are related but not identical; if the meat is safe but still tough, give it more time on low and check again.

Can I make this stew without potatoes?
Yes. Leave them out and add extra carrots, mushrooms, or parsnips, keeping the total amount of vegetables close to the recipe’s volume. The stew will have a thinner broth, so you may want to increase the cornstarch slurry slightly at the end. Serve it with bread, noodles, or mashed potatoes if you still want a starchy side.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).