Ox Tails & Stew Beef Soup

Start with simmering water in a pot.

Add chopped celery, carrots, and onions to the pot to cook down for flavor.

Add 1 tablespoon of fire roasted tomatoes.

Combine white, black, and crushed pepper with paprika, totaling 1 tablespoon of oil, and add to the pot.

Add 1/2 tablespoon of minced garlic and 1 teaspoon of chef Holly's essential seasoning.

Add chunks of beef and oxtails to the pot, ensuring they are cleaned and ready for cooking.

Cover the pot and let it cook for about 1.5 hours, allowing the water to cook out and flavors to develop.

After 1.5 hours, check the meat and add 2 frozen chicken stock cubes.

Add 3 tablespoons of tomato paste and 1 can of tomatoes to the pot.

Add 2 tablespoons of sugar to balance the flavors.

Stir the mixture with a wooden spoon and let it cook for another 10 minutes.

After 10 minutes, add okra to the pot.

8-10 minutes later, add cubed potatoes and roughly chopped carrots.

Add corn, green beans, and lima beans gradually, ensuring they cook properly.

Cook until the desired thickness is reached, then check the consistency of the soup.

At the end, add noodles and Lipton onion soup mix for flavor.

Serve the soup with cornbread on the side.

Equipment Needed

Spice Level:

Allergens