Serves: 4
Total Calories: 304

3 pounds oxtails, cut in 1 1/2- to 2-inch pieces
1/2 cup flour
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable shortening solid
2 onions medium, cut in wedges
1 clove garlic minced
4 cups beef broth or bouillon
1 cup water
1 (6-ounce) can tomato paste
2 teaspoons basil dried leaves
1/2 teaspoon thyme dried
1 bay leaf small
4 carrots cut in 2-inch pieces
4 ribs celery cut in 2-inch pieces
1 green bell pepper small, cut in 1-inch pieces

Trim excess fat from meat. In a plastic bag, mix flour, paprika, salt, and pepper. Add meat, a few pieces at a time, and shake until meat is well coated. Reserve remaining flour mixture.

In an 8-quart Dutch oven over medium heat, brown meat in melted shortening. Remove meat. Add onions and garlic and sauté until onions begin to brown. Stir in remaining flour mixture. Add broth, water, tomato paste, basil, thyme, bay leaf, and meat. Bring to a boil reduce heat to low, cover, and simmer, stirring frequently, 2 hours or until meat is fork tender.*

Add carrots, celery, and green pepper. Cook 30 to 40 minutes or until vegetables are tender.* Skim off excess fat remove bay leaf.


*At high altitudes, cooking time may be considerably longer.

Nutritional Facts:

Serves: 4
Total Calories: 304
Calories from Fat: 110

More Recipes from the The Soup Collection Cookbook:
Oxtail Stew