Basque Stew

Serves: 8
Total Calories: 29


1 pound oxtail
2 pounds beef stew meat
1 oil for braising
2 medium carrots, sliced
1 medium onion, sliced
2 stalks celery, chopped
2 tablespoons flour
2 quarts water
1/2 head white cabbage, in chunks
3 zucchini, sliced
1 salt and pepper to taste


Preheat oven to 450°. Cut oxtails at the joints. Place in oven roasting pan with beef stew meat and a little oil. Place pan in oven and brown meat, stirring often. It will cook fast. When meat has browned, remove and turn off oven. Add carrots, onion, and celery to pan and return to hot oven for about 10 minutes to allow the vegetables to brown slightly. Remove from oven.

Stir in flour. Add water to pan and simmer on top of stove, covered for about 2 hours or until oxtail joints and meat are tender. Add cabbage and zucchini. Check for seasoning and add salt and pepper if necessary. Cook another 20–25 minutes or until done. Serve with side dishes of carrots, potatoes, and peas.

Nutritional Facts:

Serves: 8
Total Calories: 29
Calories from Fat: 0

This Basque Stew recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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