Make this delicious oxtail bean potato stew for lunch
This amazing one-pot recipe is very filling and can be preserved in the freezer to be eaten some other time.
Oxtail bean potato stew is a hearty, thick, and flavour-packed stew that contains a luscious blend of garlic, chilli and smoked paprika for an intense flavour.
Cooking time
1hr 30 minutes
Recipe category
Main Dish
Recipe cuisine
African Dish
Cooking method
Boiling
Recipe Yield
5 servings
Ingredients
1-2 pounds boiled oxtail
2 teaspoons of minced garlic
3 teaspoons chopped rosemary
½ medium onion chopped
1 tablespoon tomatoes paste
1 tablespoon smoked paprika
1 tablespoon bouillon
1-2 cups boiled beans
1 cup sliced carrots
1 pound potatoes
1 teaspoon chilli pepper
2 chopped green onions
Salt and pepper to taste
Instructions
- Boil oxtail with salt, pepper in a medium pot until tender. It will take approximately 40 to 45 minutes. I used pressure cooker to shorten the process. Reserve the stock for later use. Remove fatty oil if desired
- Add 2 tablespoon canola oil to the pot/pan and fry the oxtail for about 5 minutes.
- Then, add the minced garlic, rosemary, onions, tomato paste, smoked paprika and bouillon or omit. Stir for about 1- 2 minutes, be careful not to let the garlic burn.
- Add about 2 -3 cups of stock/water. Season with salt
- Bring to a boil then add beans, potatoes, carrots and green onions. Cook on medium high for about 10 minutes until potatoes is tender Stir occasionally adding water as needed.
- Adjust seasonings, stew consistency with water/stock and salt.
Your oxtail bean potato stew is ready! Serve warm.