This chunky slow cooker oxtail soup is a family favorite that’s great in the winter.
Ingredients
- 2 tablespoons butter, or as needed
- 1 pound beef oxtail, cut into pieces
- 1 onion, chopped
- ½ (750 milliliter) bottle red wine, or to taste
- water to cover
- 1 pound potatoes, peeled and cubed
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 cup green beans
- 1 (14.5 ounce) can stewed tomatoes
- salt and ground black pepper to taste
Directions
Step 1
Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
Step 2
Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into the slow cooker; add water to cover.
Step 3
Cover and cook on Low for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.
Step 4
Cool soup slightly; refrigerate until fat has risen to the top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 211 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat4g | 18% |
Cholesterol39mg | 13% |
Sodium241mg | 10% |
Total Carbohydrate19g | 7% |
Dietary Fiber3g | 11% |
Total Sugars4g | |
Protein11g | |
Vitamin C20mg | 100% |
Calcium57mg | 4% |
Iron3mg | 15% |
Potassium602mg | 13% |
*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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