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This easy oxtail stew is great for Dutch oven cooking. I’ve made this with a pan of cornbread for my family and friends. They keep coming back for more.
Ingredients
- 2 pounds beef oxtail, cut into pieces
- 6 cups water
- 1 (14 ounce) can beef broth (such as Swanson®)
- 1 large onion, chopped
- 2 cloves garlic, minced, or more to taste
- ½ teaspoon onion salt
- salt and ground black pepper to taste
- 6 medium unpeeled red potatoes, cubed
- 1 cup sliced carrots
- 1 cup sliced fresh mushrooms
- ½ medium green bell pepper, chopped
- 1 bunch green onions, chopped
Directions
Step 1
Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
Step 2
Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 560 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat9g | 44% |
| Cholesterol167mg | 56% |
| Sodium698mg | 30% |
| Total Carbohydrate43g | 15% |
| Dietary Fiber6g | 21% |
| Total Sugars6g | |
| Protein53g | |
| Vitamin C37mg | 186% |
| Calcium97mg | 7% |
| Iron8mg | 46% |
| Potassium1549mg | 33% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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