Description
A hearty oxtail stew with butter beans.
Ingredients
Scale
- 2 lbs oxtail
- 1 can butter beans, drained
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups beef broth
- 2 tbsp olive oil
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Brown the oxtail on all sides.
- Add onions, carrots, celery, and garlic; sauté until softened.
- Stir in diced tomatoes, broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 3 hours until oxtail is tender.
- Add butter beans and cook for an additional 30 minutes.
- Season with salt and pepper before serving.
Notes
- Serve with crusty bread.
- Store leftovers in the refrigerator.
- Reheat on the stove or microwave before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Oxtail Stew, Butter Beans, Hearty Stew