El Mundo Eats · by Bea & Marco★ 5.0 (6)
Oxtail Stew Slow Cooker
NUTRITION · PER SERVING510M COOK
CAL 37%·PRO 100%
CARBS 14G8% OF CAL
3G FIBER3G SUGAR9G OTHER
FAT 41G50% OF CAL
17G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Spanish slow-cooker stew with fall-apart tender oxtail in a rich, savory gravy with vegetables and wine. A fancy yet cozy braise.
mainspanishsoupbeef🌀 blenderdairy free
View the full recipe on El Mundo Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3.3 lb oxtail (, room temperature, trim the fat)
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 1/2 onion (, cut into chunks)
- 1 leek (, sliced)
- 1 carrot (, cut into chunks)
- 6 garlic cloves (, cut into chunks)
- 1 Italian green pepper (, cut into chunks)
- 1/2 medium-sized red bell pepper (, cut into chunks)
- 2 ripe tomatoes (, peeled and cut into chunks)
- 1 beef bouillon
- 1/2 cup water
- 1 cup red wine
- 2 bay leaves
At a glance
PER SERVING · TIME 510M
CAL 37%·PRO 100%
CARBS 14G8% OF CAL
3G FIBER3G SUGAR9G OTHER
FAT 41G50% OF CAL
17G SAT25G 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
- 30m
- Cook
- 8h
- Sodium
- 1372mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 930mg
- Calcium
- 58mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.