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Ox Tail Stew
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A Stew or soup made from stew meat or beef tail meat

My mom's recipe

Serves/Makes:6 or more

  • stew meat or beef tails
  • chopped carrots (big pieces)
  • chopped potatoes
  • green onions, chopped
  • garlic salt
  • pepper
  • 2 tbsp (30 ml). cornstarch
  • water
  • whole kernel corn
  • 2 cans beef broth
  • (optional) egg noodles
  • salt
  • Sprinkle stew meat with pepper and garlic salt.
  • Brown stew meat or beef tails in skillet until outsides are mostly done.
  • Drain grease from meat and place in large cooking pot, add beef broth and vegetables.
  • Add water as needed to fill cooking pot to desired level.
  • Cook on medium, stirring often, until carrots are tender.
  • Continue adding water if needed.
  • Once vegetables are near tender, add egg noodles if desired, cook until tender.
  • Just before serving, mix cornstarch with 1/4 cup (60 ml) water in a seperate container, mixing until lumps are gone.
  • Add cornstarch mixture to soup and stir until thickened.
  • Add salt and pepper to taste.
This is great for a cold day. Mom used to make it with beef tails, bone and all! But cut stew meat works just fine. She never did put in the noodles like I do, but we prefer them.

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