Jo Cooks · by Joanna Cismaru★ 4.7 (197)
Oxtail Stew
NUTRITION · PER SERVING210M COOK
CAL 41%·PRO 100%
CARBS 18G9% OF CAL
4G FIBER4G SUGAR10G OTHER
FAT 48G53% OF CAL
19G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-braised oxtail in a rich, deeply flavorful sauce with beans and warm spices. Fall-apart tender and worth the long cooking time.
mainamericansoupbeef🫕 dutch oven
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Nutrition & ingredients
Ingredients
serves 6- 2 tablespoon olive oil
- 3-4 pounds oxtails
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 large onion (chopped)
- 6 cloves garlic (minced)
- 2 teaspoon fresh ginger (grated)
- 1 habanero (diced)
- ¼ teaspoon allspice (ground)
- ½ teaspoon smoked paprika
- ¼ cup tomato paste
- 2 tablespoon soy sauce (low sodium)
- 4-6 cups beef broth (low sodium)
- 4 sprigs fresh thyme (chopped)
- 2 bay leaves
- 15 ounce lima beans (rinsed and drained, or butter beans or white/navy beans)
- 1 tablespoon cornstarch
- 3 green onions (chopped)
At a glance
PER SERVING · TIME 210M
CAL 41%·PRO 100%
CARBS 18G9% OF CAL
4G FIBER4G SUGAR10G OTHER
FAT 48G53% OF CAL
19G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3h 15m
- Sodium
- 1906mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1034mg
- Calcium
- 75mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1906MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.