Preheat your oven to 150°C (300°F).

Heat the olive oil in a large ovenproof casserole dish over medium heat.

Once hot, add the sliced onion and red pepper. Sauté for about 8-10 minutes until softened and translucent.

Stir in the minced garlic and cook for another minute until fragrant.

Add the diced goat to the pot, browning it for 5-6 minutes.

Sprinkle the flour over the goat and vegetables, followed by the sweet and smoked paprika. Stir to coat everything well.

Pour in the diced tomatoes and beef stock, then add the bay leaves. Season with a pinch of salt and stir gently to combine.

Bring the mixture to a gentle simmer. Once simmering, cover the casserole with a lid and transfer to the oven.

Cook for 2 1/2 hours, or until the goat is tender and the sauce has thickened.

Before serving, remember to remove the bay leaves.