I feel so blessed to enjoy the beautiful fall weekend after our southern neighbors weathered hurricane Matthew. My heart goes out to the many families who were affected by the storm and I pray they will find refuge and hope in spite of their troubles. When life throws you an unexpected curve ball, there’s nothing more comforting than a simple bowl of hot soup. Soup feeds a crowd, pleases the palate and comforts the soul. I’m bringing back one of my archived soups for our Monday Munches. I will be sharing more of my yummy soup recipes along with printable recipe cards for the cool days ahead. Get those soup coolers ready y’all!
Enjoy!
Easy Oxtail Stew
Save RecipeIngredients
- 3 lbs. Oxtails preferably with some fat still on the tails
- 1 cup carrots sliced
- 2 cups golden potatoes diced
- 1 large green bell pepper diced
- 1 large red bell pepper diced
- 1 large onion diced
- Chicken Stock- enough to cover the oxtails and vegetables 2-3/ 32oz. cartons
- 1 tsp. garlic powder
- 1 tsp. unseasoned meat tenderizer
- 1 tsp. salt (extra if needed)
- 1 tsp. fresh cracked pepper (extra if needed)
- 1 tsp. Silvia’s Soul Food Seasoning (or seasoning of your choice)
- 2 tbs. flour
Instructions
- Season oxtails with garlic powder, salt, tenderizer and soul food seasoning. Place oxtails in a large crockpot. Add onions and peppers. Pour the stock over the oxtails and vegetables. Cook on high overnight until the meat is tender. Add the potatoes and carrots. Cook until tender. In a separate cup, add the flour and mix with water until it becomes the consistency of paste. Pour the paste in the pot and stir. Remove the oxtail bones. Grab a bowl and go to town.
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