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Slow Cooker Oxtail Stew

yield: 8 total time: 85 minutes
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Ingredients

  • 2 tablespoons olive oil
  • salt
  • black pepper
  • 5 pounds oxtail Rumba Meat, about 3 packages
  • 2 leeks medium
  • 1 onion chopped
  • 6 garlic cloves chopped
  • 1 cup red wine
  • 400 grams plum tomatoes
  • 5 tablespoons tomato paste
  • 3 cups beef stock I usually use chicken when making stew
  • 1 tablespoon worcestershire sauce
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 sticks celery sliced
  • 4 medium carrots sliced
  • 3 medium potatoes peeled and chopped
  • 1/4 cup all purpose flour
  • 1 cup frozen peas
  • chopped parsley Fresh, to garnish, optional

Nutrition

  • Calories : 1090 calories
  • Carbohydrate : 34 grams
  • Cholesterol : 200 milligrams
  • Fat : 80 grams
  • Fiber : 6 grams
  • Protein : 55 grams
  • SaturatedFat : 35 grams
  • Sodium : 630 milligrams
  • Sugar : 9 grams
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