Rich & Hearty Oxtail Stew

Prepare to embark on a culinary journey with this incredibly rich, warm, and deeply comforting Oxtail Stew recipe. Renowned for its unparalleled savory depth and succulent, fall-off-the-bone tenderness, this beef oxtail stew is more than just a meal – it’s an experience. It simmers to perfection, transforming humble cuts of meat into a luxurious, flavor-packed dish that promises to soothe your soul and satisfy your deepest cravings. Ideal for cozy family dinners, combating chilly winter nights, or even for efficient meal prepping and enjoying delicious leftovers, this stew is a testament to the magic of slow cooking.

Why This Oxtail Stew Will Become Your New Favorite

There are countless reasons why this beef oxtail stew stands out and is destined to become a beloved staple in your recipe collection. From its robust flavor profile to its incredible versatility, every aspect of this dish is designed for pure culinary enjoyment and convenience.

• Unrivaled Flavor and Tenderness: This beef oxtail stew delivers an exceptionally savory and delicious taste experience. The long, slow cooking process allows the meat to absorb all the wonderful aromas and spices, resulting in a complex, umami-rich broth and meat that is literally fall-off-the-bone tender.
• Effortless, Mostly Hands-Off Cooking: While the stew requires time to simmer, the actual hands-on preparation is minimal. Once everything is in the pot, it gently cooks, allowing you to focus on other tasks while your kitchen fills with an irresistible aroma.
• Versatile Cooking Methods: Whether you prefer the traditional charm of a Dutch oven, the modern speed of an Instant Pot, or the ultimate convenience of a slow cooker, this classic Southern-style recipe adapts beautifully to your preferred cooking appliance. Each method guarantees fantastic results.
• The Ultimate Comfort Food: Perfect for cold weather, a hearty family dinner, or a comforting weekend meal, this stew warms you from the inside out. It’s truly a dish that feels like a hug in a bowl.
• Complete and Satisfying Meal: The inclusion of tender carrots and potatoes transforms this stew into a wholesome, complete meal on its own. There’s no need to prepare additional side dishes unless you desire extra accompaniments like crusty bread or a fresh salad.
• Customizable Consistency: You have the freedom to adjust the broth to your liking, making it thinner for a more soup-like consistency or thicker for a richer, heartier stew. This flexibility ensures it suits any preference or occasion.
• Dietary Friendly Goodness: This recipe is naturally Paleo-friendly, gluten-free, dairy-free, and nut-free, making it suitable for a variety of dietary needs without compromising on flavor.
• Whole30 and Sugar-Free Adaptable: For those following a Whole30 or sugar-free diet, a simple substitution of pomegranate juice for red wine makes this recipe compliant, allowing everyone to enjoy its deliciousness.
• Excellent for Meal Prep and Leftovers: The flavors of oxtail stew deepen and meld even further overnight, making it an ideal candidate for meal prepping. Leftovers are often even more delicious, providing convenient, ready-to-eat meals for days.
• Inspired by Culinary Traditions: While rooted in Southern comfort, this recipe can easily be infused with Jamaican-inspired flavors for an added twist, showcasing the global appeal of oxtail.

Don’t miss out on other delectable beef stew recipes like our Whole30 Instant Pot Beef Stew or our classic Dutch Oven Beef Stew for more hearty meal ideas.

Understanding Oxtail: A Culinary Gem

Before diving into the cooking process, let’s explore what makes oxtail such a unique and sought-after ingredient in many cuisines around the world. Oxtail is, quite simply, the tail of cattle. Despite its name, it isn’t exclusively from oxen; it can come from any beef cattle, making it a versatile and increasingly popular cut of meat.

Typically, oxtail is sold cut into distinct, bony segments, each surrounded by a generous amount of meat, fat, and connective tissue. While it might not be as widely consumed as steaks or roasts, its rich flavor and incredible texture when cooked correctly are truly unparalleled. This cut is celebrated for its high content of gelatin and collagen, which are slowly released during cooking, creating a luxuriously thick, flavorful, and incredibly nutritious broth. It’s this gelatinous quality that gives oxtail stew its signature mouthfeel and deep body.

Due to its unique composition—a combination of bone, marrow, cartilage, and marbled meat—oxtail requires a longer cooking time compared to leaner cuts. This extended braising or simmering process is crucial for breaking down the tough connective tissues, rendering the meat incredibly tender and succulent. A pressure cooker offers a quicker alternative, but traditional slow-cooking methods in a Dutch oven or slow cooker truly allow the flavors to develop to their fullest potential. Most commonly, oxtail is prepared in stews, soups, or braised dishes, where its inherent richness can shine.

The weight of an oxtail can vary, usually ranging between 7 and 8 pounds for a whole tail, which is then portioned into irregular chunks. These chunks differ in size because the tail naturally tapers towards the end. The varied sizes contribute to the rustic charm of oxtail stew, ensuring a delightful mix of meaty pieces and gelatin-rich segments in every spoonful. The cartilage and fat content, far from being a drawback, are what imbue the meat with moisture and the broth with incredible depth, making long and slow cooking the definitive method for achieving the best results.

Essential Ingredients & Flavorful Substitutions

Crafting the perfect oxtail stew begins with selecting quality ingredients and understanding how each component contributes to the final masterpiece. Here’s a detailed look at the main ingredients for this recipe, along with suggestions for substitutions to tailor it to your pantry and preferences. For a complete list and step-by-step instructions, please refer to the comprehensive recipe card below.

• Beef Oxtails: The star of our stew! High-quality beef oxtails are incredibly flavorful and become exquisitely tender with extended cooking. They are rich in collagen and gelatin, which render into a silky, savory broth. Always ensure your frozen oxtails are fully thawed before you begin cooking to allow for even searing and cooking. Season them generously on both sides with sea salt and black pepper prior to searing to build an initial layer of flavor.
• Olive Oil: Used for searing the oxtails, olive oil helps create a beautiful golden-brown crust and locks in moisture, adding a delicious depth of flavor and texture through the Maillard reaction. If olive oil isn’t on hand, feel free to use avocado oil, vegetable oil, or even butter for a slightly richer undertone.
• Yellow Onion: Finely chopped yellow onion forms the aromatic foundation of the stew, providing a sweet and pungent base flavor. White onions or sweet onions can be used as alternatives, each offering a slightly different nuance to the overall profile.
• Minced Garlic: Essential for its robust, garlicky flavor, minced fresh garlic infuses the stew with an aromatic warmth. If fresh garlic is unavailable, garlic powder can be used in a pinch, typically about ¼ to ½ teaspoon per clove of fresh garlic, though fresh is always recommended for the best taste.
• Broth (Chicken or Beef): The primary liquid component, broth contributes significantly to the stew’s savory depth. Both chicken broth and beef broth work exceptionally well, with beef broth lending a more intense beefy flavor. In a pinch, vegetable broth can also be used, though it will result in a slightly different flavor profile.
• Red Wine: A crucial ingredient for adding a sophisticated depth of flavor and a touch of acidity that helps balance the richness of the oxtail. A dry red wine like Cabernet Sauvignon or Merlot is ideal. For an alcohol-free version, pomegranate juice is a fantastic substitute that provides a similar fruity acidity and depth, making the recipe Whole30 and sugar-free friendly.
• Carrots and Potatoes: These root vegetables not only add vibrant color and texture but also make the stew a complete meal. They absorb the rich flavors of the broth and become wonderfully soft and tender as they cook. Gold potatoes or Yukon Golds are recommended for their creamy texture, and any firm variety of carrot will do. Chop them into uniform, bite-sized pieces for even cooking. You can also experiment with other root vegetables like parsnips or turnips for added complexity.
• Tapioca Flour or Cornstarch: A small amount of either of these starches is used to thicken the stew’s sauce, giving it a luxurious, velvety consistency. It’s crucial to mix the flour with a small amount of liquid (broth from the pot) to create a “slurry” before adding it to the main pot, which prevents lumps and ensures smooth thickening.
• Optional Flavor Enhancers: For an even more complex and aromatic stew, consider adding a pinch of dried ground thyme or a bay leaf early in the cooking process. These herbs will slowly release their flavors, complementing the beef and vegetables beautifully. Other additions could include a sprig of fresh rosemary or a touch of smoked paprika for an extra layer of warmth.

The Unforgettable Taste & Texture Profile

This beef oxtail stew recipe is nothing short of hearty and deeply satisfying. Its taste profile is remarkably similar to a traditional, slow-cooked beef stew, but with an added layer of richness and a distinctive, profound beefy flavor that only oxtail can provide. As the meat slowly cooks down over hours, it infuses the entire broth with an unparalleled savory depth, creating an umami experience that is both comforting and incredibly delicious.

The texture of this stew is where it truly excels. When cooked for the recommended long periods, the oxtail meat transforms from a tough cut into something miraculously tender—it quite literally melts in your mouth, effortlessly falling away from the bone. This incredible tenderness is due to the breakdown of collagen and gelatin within the oxtail, which also contributes to the luxurious, slightly sticky, and rich body of the broth. Complementing the succulent meat, the carrots and potatoes become wonderfully soft and yielding, having absorbed the complex flavors of the savory broth. The broth itself, subtly thickened with tapioca flour, achieves a velvety smooth consistency that clings perfectly to every piece of meat and vegetable, making each spoonful a harmonious blend of flavors and textures.

Crafting Your Perfect Oxtail Stew: Step-by-Step Guide

Follow these detailed steps to create a truly exceptional oxtail stew in a Dutch oven. The key to perfection lies in patient, slow cooking, allowing the flavors to meld beautifully and the meat to achieve ultimate tenderness.

Step 1: Prepare and Season the Oxtails

Begin by patting the oxtails thoroughly dry with paper towels. This crucial step ensures a superior sear. Then, generously season both sides of the beef oxtails with sea salt and freshly ground black pepper. Don’t be shy with the seasoning; it forms the foundational layer of flavor.

Step 2: Sear for Richness

In a large, heavy-bottomed Dutch oven or a sturdy pot, add olive oil and heat it over medium-high heat until shimmering. Once the oil is hot and ready, carefully place the seasoned beef oxtails into the pot in a single layer, ensuring not to overcrowd the pan. This step is absolutely key to developing deep, rich flavor and a beautiful golden-brown crust on the meat through the Maillard reaction.

Step 3: Achieve Golden Perfection

Sear the oxtails on all sides for approximately 2 to 3 minutes per side, or until they achieve a deep golden-brown color. Remove the browned oxtails from the pot and set them aside on a plate. You may need to work in batches to ensure even searing and prevent the pot from cooling down too much.

Step 4: Build the Flavor Base and Initial Simmer

Return the seared oxtails to the Dutch oven. Then, add the finely chopped yellow onion and minced garlic to the pot, stirring occasionally until the onions are softened and translucent, and the garlic is fragrant (about 3-5 minutes). Deglaze the pot with a splash of broth or red wine, scraping up any browned bits from the bottom – these are packed with flavor! Pour in the remaining broth and red wine (or pomegranate juice). Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for an initial 2 hours. This phase begins the tenderizing process and allows the core flavors to develop.

Step 5: Incorporate Vegetables and Continue Slow Simmer

After the initial 2 hours of simmering, carefully remove the lid and add the chopped carrots and diced gold potatoes to the pot. Stir gently to submerge the vegetables in the flavorful broth. Re-cover the pot and continue to simmer for at least another 2 hours, or until both the vegetables and the beef oxtail meat are incredibly tender and yield easily with a fork. The longer it cooks, the more tender the oxtail will become, truly achieving that sought-after fall-off-the-bone consistency. Monitor the liquid level; you may need to add a bit more broth or water if the stew becomes too thick or reduces too much.

Step 6: Thicken to Perfection (Optional)

Just before you’re ready to serve, if you prefer a thicker sauce, gently remove about ¼ cup of the hot broth from the pot and transfer it to a small bowl. Whisk in the tapioca flour (or cornstarch) until a smooth, lump-free slurry forms. Pour this slurry slowly back into the simmering stew, stirring continuously. Allow the stew to simmer for another 5-10 minutes, uncovered, until the sauce has thickened to your desired consistency. This step transforms the broth into a rich, velvety gravy.

Step 7: Serve and Enjoy!

Once the stew has reached its desired tenderness and consistency, it’s time to serve! Carefully remove the oxtail bones from the meat before serving, as the meat should easily separate. Ladle the hot, savory stew into bowls, ensuring each serving gets a generous portion of the tender oxtail meat, soft vegetables, and rich gravy. Garnish with fresh herbs if desired, and prepare to savor this incredible comfort food.

Alternative Cooking Methods for Oxtail Stew

While a Dutch oven provides a traditional and deeply flavorful result, oxtail stew can also be wonderfully prepared using more modern appliances. Here’s how to adapt this recipe for the Instant Pot (pressure cooker) and slow cooker, offering flexibility for your schedule and preferred cooking style.

Instant Pot Instructions for Quick Oxtail Stew

For those times when you need a delicious meal but are short on time, the Instant Pot is your best friend. It significantly reduces the cooking time while still yielding tender oxtail. Here’s how to make oxtails in your Instant Pot:

• Searing: Turn your pressure cooker to the “Sauté” function (often labeled “Sear”). Add olive oil to the pot. While the pot heats, season the oxtail pieces generously on both sides with sea salt and black pepper. Once the oil is hot, sear the oxtails in batches for 2 to 3 minutes per side until beautifully browned. Remove the seared oxtails and set aside.
• Build Flavor: Add chopped onion to the pot and sauté until softened, scraping up any browned bits from the bottom. Stir in minced garlic and cook for another minute until fragrant.
• Combine Ingredients: Return the seared oxtails to the Instant Pot. Add all remaining ingredients, including broth, red wine (or pomegranate juice), chopped carrots, and diced potatoes. Do not add the tapioca flour at this stage.
• Pressure Cook: Close the lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 45 to 50 minutes.
• Natural Release: Once the cooking cycle is complete, allow the pressure to naturally release for at least 15 minutes. This is crucial for tender meat and prevents the meat from seizing up. After 15 minutes, carefully move the valve to “Venting” to quick-release any remaining pressure.
• Thicken and Serve: If you desire a thicker stew, remove ¼ cup of the broth from the pot and mix it with 1 tablespoon of tapioca flour to create a slurry. Return this slurry to the pot and stir well. Select the “Sauté” function again and simmer for a few minutes, stirring until the sauce has thickened.
• Final Touch: Remove bones from the tender oxtail meat before serving. Ladle into bowls and enjoy!

Slow Cooker Instructions for Effortless Oxtail Stew

The slow cooker method is perfect for busy days, allowing you to prepare the stew in the morning and return home to a delicious, ready-to-eat meal. This method truly maximizes the tenderizing effect of long, low heat.

• Searing (Optional but Recommended): For maximum flavor and color, it is highly recommended to sear the oxtails first. Season the oxtail pieces with sea salt and black pepper. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the oxtails on all sides until golden brown, about 2-3 minutes per side.
• Transfer to Slow Cooker: Place the seared oxtails into your slow cooker. If you skipped searing, place the raw seasoned oxtails directly into the slow cooker.
• Add Remaining Ingredients: Add the chopped yellow onion, minced garlic, broth, red wine (or pomegranate juice), chopped carrots, and diced potatoes into the slow cooker. Stir everything together to combine. Do not add the tapioca flour at this stage.
• Cook: Cover the slow cooker with its lid and cook on the “Low” setting for 5 to 6 hours, or until the oxtail meat is incredibly tender and easily separates from the bone. Alternatively, you can cook on the “High” setting for 3 to 4 hours, but “Low” heat generally yields more tender results.
• Thicken (Optional): Just before serving, if you prefer a thicker stew, remove ¼ cup of the hot broth from the slow cooker. In a small bowl, whisk it together with 1 tablespoon of tapioca flour to create a smooth slurry. Pour this slurry back into the slow cooker and stir well until the sauce has thickened to your liking.
• Serve: Carefully remove the bones from the oxtail meat. Serve the hearty slow cooker beef oxtail stew hot and enjoy!

Expert Tips & Tricks for the Best Oxtail Stew

Achieving a truly outstanding oxtail stew involves a few key techniques and considerations. Heed these expert tips to ensure your stew is consistently delicious and perfectly tender every time:

• Thoroughly Thaw Beef: Always ensure your beef oxtails are fully thawed before you begin the cooking process. Thawing allows for even searing and ensures the meat cooks uniformly, resulting in maximum tenderness.
• Don’t Skip the Sear: Searing the oxtails on all sides before simmering is non-negotiable. This crucial step creates a beautiful, caramelized crust (the Maillard reaction) that locks in moisture and develops a deep, rich, complex flavor that cannot be achieved otherwise.
• Patience is Key: The beauty of oxtail lies in its transformation through slow cooking. The longer the meat simmers, the more tender and succulent it becomes. Resist the urge to rush the process; allow ample time for the collagen to break down and the flavors to fully meld.
• Uniform Vegetable Chops: Chop your carrots and potatoes into roughly 1-inch (2.5 cm) cubes or pieces. This ensures they cook evenly and become tender at the same rate, without becoming mushy or remaining too firm.
• Master the Slurry Technique: When thickening the stew, always mix the tapioca flour (or cornstarch) with a small amount of cold or room-temperature broth from the pot first to create a smooth slurry. Adding the powder directly to the hot stew can cause lumps, which are difficult to remove.
• Adjust Broth Consistency: If you prefer a thinner, more soup-like texture, simply omit the tapioca flour thickening step altogether. For a richer, gravy-like stew, follow the thickening instructions as written.
• Layer in Additional Flavor: For an even more aromatic stew, don’t hesitate to add a pinch of dried thyme, a bay leaf, a sprig of fresh rosemary, or even a star anise during the initial simmering phase. These herbs and spices will slowly infuse the broth with their distinct aromas.
• Taste and Adjust Seasoning: Always taste your stew before serving. Adjust the salt and pepper as needed. The flavors will concentrate and develop over time, so a final seasoning check is important for balance.
• Consider Browning Aromatics: After searing the oxtails, briefly sauté the chopped onions and garlic in the same pot before adding liquids. This helps develop another layer of foundational flavor for the stew.
• Rest for Enhanced Flavor: Like many braised dishes, oxtail stew often tastes even better the next day. Allowing it to rest in the fridge overnight gives the flavors an opportunity to deepen and marry.

Serving Suggestions & Storage Guidance

This beef oxtail stew is a magnificent meal on its own, but its versatility means it pairs beautifully with a variety of accompaniments. Here are some ideas for serving and storing your delicious creation to enjoy every last spoonful.

• Serve Hot and Fresh: Always serve this hearty oxtail stew piping hot to fully appreciate its comforting warmth and rich flavors.
• Classic Pairings:
  • Enjoy it simply by itself, letting the robust flavors shine.
  • Serve with a crisp side salad dressed with a light vinaigrette to cut through the richness.
  • A piece of crusty gluten-free bread is perfect for soaking up every drop of that luscious, savory broth.
  • For a truly indulgent meal, serve over creamy mashed potatoes, polenta, or even grits.
• Global Inspirations:
  • Jamaican Oxtail and Rice: Cook a pot of fluffy rice and serve the stew over it for a hearty, Jamaican-inspired meal. A sprinkle of fresh cilantro or scallions would be a wonderful addition.
  • Oxtails and Gravy: Embrace its comfort food roots by making a homemade gravy (if not already thickened to your preference) and serving it as a decadent “oxtails and gravy” dish, perhaps with extra root vegetables.
  • Oxtail Curry: For a flavorful twist, you can adapt the base recipe by incorporating warming curry spices (like garam masala, turmeric, cumin, coriander) for a delicious oxtail curry experience, best served with rice or naan bread.
• Garnish for Freshness: A sprinkle of fresh parsley, chives, or thyme just before serving adds a pop of color and a burst of fresh herbal notes.
• Storage:
  • Refrigeration: Store any leftover oxtail stew in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and improve overnight, making leftovers even more delightful.
  • Reheating: To reheat, transfer the desired portion to a skillet or saucepan over medium heat, stirring occasionally, until it’s thoroughly warmed through. You can also microwave individual servings. If the stew has thickened too much in the fridge, add a splash of broth or water when reheating to loosen it up.
  • Freezing: Oxtail stew freezes beautifully! Allow the stew to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions About Oxtail Stew

Here are some common questions about oxtail and this delicious stew recipe, providing you with all the information you need to confidently prepare and enjoy this classic dish.

Recommended Kitchen Equipment

Having the right tools can make all the difference in your cooking experience. Here is some recommended equipment that will help you prepare this delicious oxtail stew with ease:

• Pyrex Glass Measuring Cups: These durable glass measuring cups are invaluable for accurately measuring liquids in both cooking and baking.
• Dutch Oven: A high-quality Dutch oven is essential for this recipe, allowing for excellent heat retention and even cooking, perfect for slow braising. This one is both beautiful and built to last.
• Instant Pot: If you prefer the speed of a pressure cooker, an Instant Pot is a fantastic alternative for this recipe. It’s the one I personally own and highly recommend for its versatility.
• Crock Pot (Slow Cooker): For a truly hands-off approach, a reliable slow cooker works wonderfully for tenderizing oxtail and developing rich flavors over several hours. This particular model is excellent for this stew.
• Cutting Board & Sharp Knife: Essential for safely and efficiently chopping your vegetables and preparing your oxtails.
• Large Tongs: Useful for handling and turning the oxtails during searing.
• Whisk: For creating a smooth slurry with the tapioca flour to thicken the stew without lumps.

Explore More Delicious Beef Recipes

If you loved this hearty oxtail stew, be sure to explore more of our flavorful beef recipes designed to bring comfort and satisfaction to your table:

• Instant Pot Steak: Perfectly cooked steak in a fraction of the time, thanks to your pressure cooker.
• Denver Steak: Discover this lesser-known but incredibly tender and flavorful cut of beef.
• Beef Liver and Onions: A classic, nutrient-rich dish that’s surprisingly delicious when prepared correctly.
• Rump Steak: Learn how to cook this lean and flavorful cut to perfection for a satisfying meal.
• Cube Steak: A simple, comforting recipe for tenderized cube steak that’s quick and easy.

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At a Glance:

Prep Time:
10 mins

Cook Time:
4 hrs

Total Time:
4 hrs 10 mins

Get the Recipe: Oxtail Stew Recipe

This oxtail stew recipe is hearty, savory, and incredibly flavorful! The beef is so tender and tasty, melting in your mouth with every bite. Inspired by traditional comfort food, this recipe is the best way to prepare oxtail for a truly satisfying meal. The leftovers are even better as the flavors deepen!

Ingredients

4 servings

• 2 pounds beef oxtails
• ½ tsp sea salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 yellow onion, finely chopped
• 1 tbsp minced garlic
• 2 cups broth, chicken or beef
• 1 cup red wine, or pomegranate juice
• 2 large carrots, chopped into 1-inch pieces
• 2 cups diced gold potatoes, into 1-inch cubes
• 1 tbsp tapioca flour, or cornstarch

Instructions

1. First, pat the oxtails dry and season generously on both sides with sea salt and black pepper.
2. In a large Dutch oven or pot, add olive oil over medium-high heat. Once oil is hot, place oxtails in and sear on all sides for 2 to 3 minutes until deeply browned. Remove and set aside.
3. Add chopped onion to the pot and sauté until softened. Stir in minced garlic and cook for 1 minute until fragrant.
4. Return seared oxtails to the pot. Pour in the broth and red wine (or pomegranate juice). Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 2 hours.
5. After 2 hours, add the chopped carrots and potatoes. Simmer covered for at least another 2 hours, or until vegetables and meat are incredibly tender and fall off the bone. Add more broth as needed if it reduces too much.
6. Just before serving, if a thicker sauce is desired, remove ¼ cup of the broth. Mix it in a small bowl with tapioca flour until smooth. Pour this slurry back into the pot, stirring continuously, and simmer for 5-10 minutes until the sauce has thickened.
7. Finally, serve hot! Carefully remove bones from the meat before plating.

Notes

• Beef oxtails can sometimes be hard to find in regular grocery stores; consider checking ethnic markets or ordering from a specialty butcher online.
• Searing the oxtails on both sides is crucial for developing rich color and complex flavor. Do not skip this step!
• Oxtails are naturally tough, so prolonged simmering is essential to achieve that desired melt-in-your-mouth, fall-off-the-bone tenderness. Patience is rewarded!
• For an extra layer of flavor, feel free to add a pinch of dried thyme or a bay leaf to the stew during the initial simmering stage.
• Leftovers store wonderfully in the fridge for up to 4 days and often taste even better the next day as the flavors deepen.

Calories: 463kcal
,

Carbohydrates: 32g
,

Protein: 41g
,

Fat: 19g
,

Saturated Fat: 8g
,

Polyunsaturated Fat: 1g
,

Monounsaturated Fat: 10g
,

Cholesterol: 150mg
,

Sodium: 993mg
,

Potassium: 724mg
,

Fiber: 4g
,

Sugar: 5g
,

Vitamin A: 5351IU
,

Vitamin C: 28mg
,

Calcium: 63mg
,

Iron: 6mg

Author:
Addison LaBonte

Course:
Main Course

Cuisine:
American, Jamaican

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