Slow-cooked oxtail stew

Name: Slow-cooked oxtail stew Recipe
Prep time: 190 min
Cook time: 525 min
Total time: 715 min
Yield: 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

Minutes to Prepare: 190
Minutes to Cook: 525

Number of Servings: 12

Ingredients

3 lbs oxtails, 1/2 inch slices12 oz baby carrots1/2 cups butter beans, canned, drained1/2 cup vinegar3 tbsp canola oil2 medium onions, chops1 cup beef broth1 cup water1 1/2 tsp cornstarch2 tsp Worcestershire Sauce2 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.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving