My Oxtail Stew Ingredients 6 medium Potatoes cut in fourth 12 or more baby carrots 1 large Onions, chopped 3 Celery stalks, chopped bit size 2 cans stewed tomatoes 12 ounce bag of frozen peas 5 ounces of frozen pre-snapper green beans 1- 2 tablespoons Flour 1 ½ teaspoon Salt 1/2 teaspoon Butcher ground black pepper or regular pepper according to medium- heat medium- heat personal taste 3/4 teaspoon Thyme 3 Garlic cloves 2 chicken bouillons 1 teaspoon Worcestershire sauce 1 package Oxtails 1 bay leaf 1 bell pepper 2 pinches crushed red pepper Directions 1. To quicken the cooking progress of the carrots, microwave them first on high for 15-20 minutes. Then add them with the water they were cooked in to cover in an 8 quart Dutch oven. 2. Rinse oxtail and place in the Dutch oven with the carrots, and then add water to cover the meat. 3. Add all the other ingredients with the exception of the potatoes, barley and flour, and cook on medium-high for 1½ hour or until oxtail shows some tenderness 4. Reduce heat to medium and cook stew for until the oxtails are tender, but not falling off of the bone 5. Add potatoes and barley 6. Mix flour with a ½ - ¾ cup stew hot stew liquid, and then add the mixture during last 15 minutes of cooking. This avoids lumping. Simmer for 20 minutes on medium-low NOTE: For additional nutrition I sometimes add 2 cups of chunky butternut squash. A Widescreen Online Review Plus Recipe@2026