Goat Stew

500 g goat meat, cut in large chunks
¼ cup SIDS RASPBERRY VINEGAR
¼ cup soy sauce
4 cloves garlic, crushed
1 tbsp rice bran oil
1 onion, chopped
1 orange bell pepper, cut 2 cm squares
1 cup Tuimato sauce
2 cups beef stock
1 potato, peeled & cut in large chunks
2 carrots, peeled & cut in large chunks
½ cup green peas
½ tsp SIDS CRAZY SALT
¼ tsp ground black pepper
1 pinch cayenne pepper

Mix goat meat with SIDS RASPBERRY VINEGAR, soy sauce and garlic in a large bowl then cover and refrigerate 24 hours. Remove meat from marinade and pat dry with paper towels. Reserve marinade and garlic cloves.
Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10-15 minutes. Set goat meat aside. Cook and stir onion, orange bell pepper and garlic cloves from the marinade until onion is translucent, about 5 minutes. Pour in Tuimato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes.
Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low and simmer covered until goat meat is partially tender, 30-40 minutes. Stir in potato, carrots and peas then season with SIDS CRAZY SALT, black pepper and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20-30 more minutes. Adjust seasonings before serving.