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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 244.3
  • Total Fat: 12.8 g
  • Cholesterol: 68.0 mg
  • Sodium: 765.5 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 21.8 g

View full nutritional breakdown of Slow-cooked oxtail stew calories by ingredient
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Slow-cooked oxtail stew

Submitted by: JUDYSWORLD

Introduction

This tasty stew is a caribbean treat that you can cook while at work or just working around the house. Great with rice, couscous, or potatoes! This tasty stew is a caribbean treat that you can cook while at work or just working around the house. Great with rice, couscous, or potatoes!
Number of Servings: 12

Ingredients

    3 lbs oxtails, 1/2 inch slices
    12 oz baby carrots
    1/2 cups butter beans, canned, drained
    1/2 cup vinegar
    3 tbsp canola oil
    2 medium onions, chops
    1 cup beef broth
    1 cup water
    1 1/2 tsp cornstarch
    2 tsp Worcestershire Sauce
    2 tsp salt

Directions

Wash oxtails in the vinegar. Drain.
Season oxtails with salt. Cover and leave in the refrigerator for at least 3 hours, preferably overnight.
Heat oil in a skillet and brown oxtails in batches over medium heat. Remove from oil.
Saute onions in oil.
Once translucent, add Worcestershire sauce. Make sure to scrape up browned leftover pieces from bottom of skillet.
Add cornstarch and stir.
Add broth and stir. Let simmer for 5 minnutes and remove from fire.
Add oxtails, baby carrots, and onion-broth mixture to slow cooker.
Cook on low for 8 hours.
In the last 5 minutes of cooking, stir the stew and add your butter beans. Stir and serve.
Add cornstarch


Number of Servings: 12

Recipe submitted by SparkPeople user JUDYSWORLD.






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