🇵🇹 Portugal · Food
Chanfana (Slow-Cooked Goat)
By eatmundo · August 3, 2026
🇵🇹 PTA deep, rustic stew from central Portugal, specifically the Coimbra region, where goat is slow-cooked in red or white wine until tender.
Ingredients
check them off as you prepareHow to Make It
- 1
Marinate 1.5kg of cubed goat in 500ml of white wine, 6 smashed garlic cloves, 3 bay leaves, 1 tbsp of pimentão, and salt for at least 6 hours.
- 2
Preheat your oven to 160°C (320°F).
- 3
Transfer the meat and the entire marinade into a traditional clay pot (caçoila de barro).
- 4
Add 50g of lard on top of the meat to ensure richness and moisture during the long cooking process.
- 5
Cover the pot tightly with a lid or foil and place it in the oven; cook for 3-4 hours until the meat is fork-tender.
- 6
Check the pot midway; if the liquid is reducing too fast, you may add a splash of wine or water.
- 7
Half an hour before finishing, arrange 1kg of peeled, halved potatoes around the meat in the pot.
- 8
Remove the lid for the final 15 minutes of cooking to let the top layer of meat and potatoes brown slightly.
Frequently Asked Questions
Can I use lamb instead of goat?+
Yes, although the flavor will be less intense; goat is traditional for the specific texture of this stew.
Why use a clay pot?+
The clay pot conducts heat slowly and evenly, which is vital for the slow-cooking process of the tough goat meat.
Can I cook this on a stovetop?+
It is possible over very low heat, but the oven provides the consistent, all-around heat that characterizes a true Chanfana.
What if I can't find pimentão?+
You can substitute it with a high-quality sweet smoked paprika, though pimentão (a Portuguese pepper paste) is authentic.
🇵🇹 PTMundo Match
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