Description
A hearty and flavorful oxtail stew enriched with butter beans.
Ingredients
Scale
- 2 pounds oxtail
- 1 can (15 ounces) butter beans, drained and rinsed
- 1 large onion, chopped
- 2 carrots, sliced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 4 cups beef broth
- 2 tablespoons vegetable oil
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat.
- Brown the oxtail on all sides, then remove from pot.
- Add onion, carrots, and celery to the pot; sauté until soft.
- Stir in garlic and cook for 1 minute.
- Add diced tomatoes, beef broth, thyme, bay leaf, salt, and pepper.
- Return oxtail to the pot and bring to a boil.
- Reduce heat, cover, and simmer for 2.5 to 3 hours until oxtail is tender.
- Stir in butter beans during the last 30 minutes of cooking.
Notes
- Serve with crusty bread for a complete meal.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4 grams
- Sodium: 800 milligrams
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 25 grams
- Cholesterol: 80 milligrams
Keywords: Oxtail Stew, Butter Beans, Hearty Stew