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Add a photoServings: 7
Ingredients
- 4 lb Oxtails -- cut into 2"
- Â Â Lengths
- 1/4 c. Flour
- Â Â Salt and pepper
- 2 Tbsp. Salad oil
- 1 med tomato -- peeled and
- Â Â Minced
- 1 x Onion -- minced
- 3 x Carrots -- minced
- 2 x Turnips -- minced
- 1 x Clove garlic -- crushed
- 1 x Bay leaf
- 3 c. Beef bouillon
- 1 c. Port wine
- 1/2 tsp Pepper
- 2 x Leeks -- sliced
Directions
- Coat meat with flour; sprinkle with salt and pepper. In large skillet or possibly slow-cooking pot with browning unit, brown meat in oil. Drain off excess fat. Combine browned meat in slow-cooking pot with remaining ingredients.
- cover and cook on low for 7 to 9 hrs. Remove bay leaf and oxtails. Cut meat off bones; dice and return to stew. Let stand a few min; skip excess fat off top. If time permits, chill stew; skim off excess cool fat and then reheat stew at serving time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 7 servings | |
| Calories 141 | |
| Calories from Fat 38 | 27% |
| Total Fat 4.31g | 5% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 375mg | 16% |
| Potassium 286mg | 8% |
| Total Carbs 14.81g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 5.87g | 4% |
| Protein 2.56g | 4% |
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