Description
This is a family favorite one-dish meal, great in the winter.
Ingredients
- 2 tablespoons butter, or as needed
- 1 pound beef oxtail, cut into pieces
- 1 onion, chopped
- ½ (750 milliliter) bottle red wine, or to taste
- water to cover
- 1 pound potatoes, peeled and cubed
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 cup green beans
- 1 (14.5 ounce) can stewed tomatoes
- salt and ground black pepper to taste
Instructions
- Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is browned
- 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
- Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into the slow cooker; add water to cover.
- Cover and cook on Low for 8 hours. Add potatoes
- carrots
- celery
- and green beans; cook soup for 4 hours more.
- Cool soup slightly; refrigerate until fat has risen to the top and solidified
- about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup before serving.
Prep Time: 20 mins
Cook Time: 12 hrs 10 mins
Total Time: 13 hrs 30 mins
Servings: 8