Ingredients
4
4 servings
- •1 pound beef oxtail
- •1 pound cubed beef stew meat
- •6 potatoes, chopped
- •2 onions, chopped
- •2 Roma (plum) tomatoes, quartered
- •6 stalks celery, chopped
- •2 carrots, chopped
- •0.5 medium head cabbage, chopped
- •2 cucumbers, sliced
- •4 cubes beef bouillon
- •ground black pepper to taste
Instructions
- In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
- Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.
Nutritional Facts
Per 4 servings
- Calories: 908
- Carbohydrate: 78g
- Fat: 38g
- Fiber: 14g
- Protein: 66g
- Sugar: 14g
Related Recipes
Oxtail Soup with Vegetables
Oxtail Soup
Mexican Oxtail Beef Soup
Slow Cooker Oxtail Soup
African-Style Oxtail Stew
Easy Oxtail Stew
Spanish-Style Oxtail Stew
Vegetable Beef Soup II
Braised Oxtail Stew
Taiwanese-Style Oxtail Stew
Hawaiian Oxtail Soup
