- 2 tablespoons butter, or as needed
- 1 pound beef oxtail, cut into pieces
- 1 onion, chopped
- 1/2 (750 milliliter) bottle red wine, or to taste
- water to cover
- 1 pound potatoes, peeled and cubed
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 cup green beans
- 1 (14.5 ounce) can stewed tomatoes
- salt and ground black pepper to taste
- Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is until browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
- Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into slow cooker; add water to cover.
- Set slow cooker to Low; cook soup for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.
- Cool soup slightly; refrigerate until fat has risen to top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup on stove before serving.
04/30/2018
recipepes.com
Slow Cooker Oxtail Soup, recipe
PT15M
PT1H
5
455 calories
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