Hello, Darlings
I thought I had ported the recipe for my oxtail stew years ago, but upon doing a search for it, I discovered that I had forgotten to do so. Therefore, I am posting it now. If you enjoy throwback meal, then you will enjoy this one.
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My Oxtail Stew
Ingredients
- 6 medium Potatoes cut in fourth
- 12 or more baby carrots
- 1 large Onions, chopped
- 3 Celery stalks, chopped bit size
- 2 cans stewed tomatoes
- 12 ounce bag of frozen peas
- 5 ounces of frozen pre-snapper green beans
- 1- 2 tablespoons Flour
- 1 ½ teaspoon Salt
- 1/2 teaspoon Butcher ground black pepper or regular pepper according to medium- heat medium- heat personal taste
- 3/4 teaspoon Thyme
- 3 Garlic cloves
- 2 chicken bouillons
- 1 teaspoon Worcestershire sauce
- 1 package Oxtails
- 1 bay leaf
- 1 bell pepper
- 2 pinches crushed red pepper
Directions
- To quicken the cooking progress of the carrots, microwave them first on high for 15-20 minutes. Then add them with the water they were cooked in to cover in an 8 quart Dutch oven.
- Rinse oxtail and place in the Dutch oven with the carrots, and then add water to cover the meat.
- Add all the other ingredients with the exception of the potatoes, barley and flour, and cook on medium-high for 1½ hour or until oxtail shows some tenderness
- Reduce heat to medium and cook stew for until the oxtails are tender, but not falling off of the bone
- Add potatoes and barley
- Mix flour with a ½ - ¾ cup stew hot stew liquid, and then add the mixture during last 15 minutes of cooking. This avoids lumping. Simmer for 20 minutes on medium-low
NOTE: For additional nutrition I sometimes add 2 cups of chunky butternut squash.
A Widescreen Online Review Plus Recipe@2026
Until next time,
Chow, Darlings