“From my collection of handwritten recipes 1964.”
READY IN:
4hrs 10mins
SERVES:
4
YIELD:
1 stew
UNITS:
US

Ingredients Nutrition

Directions

  1. Roll oxtails in flour and brown well in butter or shortening. Brown onion at the same time. Add beef broth and water, tomatoes and bay leaf, salt, and pepper. Simmer 4 hours. At end of 3 hours add carrots, celery, and parsley. Thicken gravy with flour and butter, and serve all together including potatoes.

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