Oxtail Stew
6 Servings
INGREDIENTS:
2-1/2 Pounds Oxtails, Cut Into 2-Inch Pieces
1 Tablespoon Vegetable Oil
3 Cups Water
2 Teaspoons Instant Beef Bouillon
1-1/2 Teaspoons Salt
1/4 Teaspoon Dried Thyme Leaves
1/4 Teaspoon Pepper
1 Bay Leaf
1 Carrot, Cut Into 1-Inch Pieces
4 Stalks Celery, Cut Into 1-Inch Pieces
2 Turnips, Cut Into 1-Inch Pieces
1 Onion, Coarsely Chopped
1/2 Cup Cold Water
2 Tablespoons Flour
DIRECTIONS:
Cook and stir oxtails in oil in Dutch oven until brown, about 15 minutes. Add 3 cups water, the bouillon, salt, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer 3 hours.
Add carrots, celery, turnips and onion. Heat to boiling; reduce heat. Cover and simmer until oxtails and vegetables are tender, about 30 minutes. Skim fat from broth. Mix 1/2 cup water and the flour; stir gradually into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Per Serving: 12 g Carb; 4 g Fiber