Combine onions, carrots, garlic, celery and peppers in a large glass bowl. Season the cubed goat with salt and pepper, and toss with the veggies. Cover and fridge overnight.
Dutch oven: Heat oil and butter, add the meat/veggie mix, and brown in batches.
Add tomato paste and wine, bring to a simmer, cover, cook 2 1/2 hours until tender. Thicken uncovered if necessary. Add chopped tomatoes and parsley.