Easy Oxtail Stew
Description
Fresh vegetables lend big flavor to this easy oxtail stew, simmered slowly in a Dutch oven on the stovetop.
Ingredients
•
2 pounds beef oxtail, cut into pieces
•
6 cups water
•
1 (14 ounce) can beef broth (such as Swanson®)
•
1 large onion, chopped
•
2 cloves garlic, minced, or more to taste
•
1/2 teaspoon onion salt
•
salt and ground black pepper to taste
•
6 medium unpeeled red potatoes, cubed
•
1 cup sliced carrots
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1 cup sliced fresh mushrooms
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1/2 medium green bell pepper, chopped
•
1 bunch green onions, chopped
Directions
1
Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
2
Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.