Gina's Oxtail Stew Recipe

Author: of The Neelys

Nutrition

Cal/Serving: 2,186
Daily Value: 109%
Servings: 4

High-Fiber
Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat128g197%
Saturated52g260%
Trans1g0%
Carbs94g31%
Fiber8g32%
Sugars14g0%
Protein128g256%
Cholesterol481mg160%
Sodium895mg37%
Calcium278mg28%
Magnesium234mg59%
Potassium3256mg93%
Iron18mg103%
Zinc24mg162%
Vitamin A6252IU125%
Vitamin C28mg46%
Thiamin (B1)2mg116%
Riboflavin (B2)2mg109%
Niacin (B3)31mg155%
Vitamin B63mg148%
Folic Acid (B9)301µg75%
Vitamin B1217µg283%
Vitamin D1µg0%
Vitamin E3mg17%
Vitamin K28µg35%
Fatty acids, total monounsaturated54g0%
Fatty acids, total polyunsaturated6g0%
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Gina's Oxtail Stew
5

INGREDIENTS

  • 5 pounds meaty oxtails
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, cut into half moons, about 1/4-inch thick
  • 2 stalks celery, cut into 1/4-inch thick pieces
  • 3 tablespoons chopped fresh thyme leaves
  • 4 cloves garlic, peeled and smashed
  • 1/4 cup tomato paste
  • 1 (750 ml) bottle dry red wine
  • 2 cups beef broth
  • 1 (15-ounce) can diced tomatoes, with juice
  • 2 bay leaves
  • 8 ounces button mushrooms
  • 2 tablespoons red wine vinegar
  • 1 (12-ounce) package wide egg noodles
  • 4 tablespoons unsalted butter, divided
  • 1 small shallot, finely diced
  • 2 cloves garlic, finely diced
  • 2 tablespoons minced chives
  • 2 tablespoons grated Parmesan
  • 1 tablespoon lemon juice

Recipe Details

Prep
Cook
Total Time
Servings 4 servings