West African-Inspired Oxtail Stew

1. 1

   Combine 10 cups water, the celery, tomato paste, bouillon cubes, and garlic in a large Dutch oven; stir until the tomato paste is dissolved. Add the peppercorns and bay leaves; bring to a simmer over medium heat.

2. 2

   Meanwhile, heat the oil in a large skillet over medium-high heat. Add the oxtail and cook until browned on all sides, about 10 minutes. Move the oxtail to the Dutch oven. Pour off all but 1 tablespoon of oil from the skillet. Lower the heat to medium; add the onion to the skillet. Cook until softened and translucent, about 5 minutes; transfer to the Dutch oven.

3. 3

   Cover the Dutch oven. Lower the heat to medium-low; simmer for 2 1/2 hours. Season the stew with salt and black pepper. Keep cooking, covered, until the oxtail is tender but not falling off the bone, about 30 minutes more.

4. 4

   Move the oxtail to a serving dish. Add the kidney beans to the Dutch oven; return to a simmer. Dissolve the cornstarch in 1/2 cup water. Stir it into the Dutch oven; simmer until thickened and clear, about 1 minute. Pour the sauce over the oxtail.

• Calories 248.62 kcal Moderate
• Protein 4.7 g Low Source
• Carbs 41.09 g Moderate
• Total Fat 9.51 g Moderate
• Saturated Fat 0.72 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 486.47 mg High
• Fiber 13.55 g Good Source
• Sugar 22.67 g High
• Added Sugar 16.59 g High
• Calcium 39.26 mg Low Source
• Iron 1.77 mg Low Source
• Potassium 600.71 mg Moderate
• Vitamin A 30.03 mcg_rae Low Source
• Vitamin C 7.41 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅