Easy Oxtail Stew recipe

All Recipes Soups, Stews and Chili Recipes Stews Beef

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

Nutrition Info

559.8 calories
carbohydrate: 42.5 g
cholesterol: 166.5 mg
fat: 20.9 g
fiber: 6 g
protein: 52.8 g
saturatedFat: 8.7 g
servingSize: -
sodium: 697.8 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

6 servings

Recipe Note

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.

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