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Oxtail Stew with Chickpeas

Oxtail Stew with Chickpeas
Servings:
6
Total Time:
about 2 1/2 hours
Active Time:
15 minutes

Ingredients

3 lb beef oxtails
1 1/2 teaspoons Caribbean (or jerk) seasoning, divided
2 tablespoons canola oil
1 medium onion, thinly sliced
1 (32-oz) box chicken stock
2 (15.5-oz) cans chickpeas (garbanzos), drained and rinsed
1 (14.5-oz) can diced tomatoes with green pepper, celery, & onion, undrained
1 (14.5-oz) can diced potatoes, drained
1/2 teaspoon pepper
1 bay leaf

Prep


-- Slice onion.


Steps

  1. Preheat large stockpot on medium-high 2–3 minutes. Season oxtails with 1 teaspoon seasoning. Place oil in pan, then add oxtails; cook and turn 3–4 minutes until well browned. Meanwhile, slice onion.
  2. Stir in remaining ingredients (including remaining 1/2 teaspoon jerk seasoning); bring to a boil.
  3. Reduce heat to low and cover; cook 2–2 1/2 hours or until oxtails are tender. Skim fat from stew and remove bay leaf; serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 340kcal; FAT 11.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 60mg; SODIUM 770mg; CARB 27g; FIBER 5.00g; SUGARS 7g; PROTEIN 34g; CALC 10%; VIT A 4%; VIT C 20%; IRON 25%

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