1. Dry the goat cubes with a paper towel.

This is important to ensure the meat browns properly. Sprinkle the flour evenly over the cubes and toss to coat.

2. Heat the butter on medium-high heat in a pot. Place the meat in the pot, being careful not to overcrowd them or they won’t brown.  Fry on all sides until browned. Remove the meat and set aside.

3. In the same pot, heat another 2 tablespoons of butter and sauté the onions until translucent and just beginning to caramelize. Add the garlic and sauté for another minute. Add the 3 tablespoons of flour and stir for 1 minute. Add the wine and bring to a boil for one minute. Add all remaining ingredients, adding just enough stock or water to cover the meat.

4. Bring it to a boil, reduce heat to low, cover and simmer for 1.5 hour. If the sauce is too thin at that point, remove the lid and continue to simmer for another 20 minutes or until the desired consistency is reached.

5. Remove the bay leaves and allspice berries before serving.

6. Serve with potatoes and pickled beets.