Oxtail Beef Barley Stew

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content, while pork shoulder is often less expensive.

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a higher-protein alternative, while rice is usually cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and using water with bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

Fill a large crock pot with cold water to the brim.

Add a little salt to the water.

Set the crock pot to low and let it cook for 24 hours.

After 24 hours, lift the bones out of the pot and place them in a bowl to cool.

Separate the meat from the bones once cooled.

Add dehydrated carrots and a jar of pumpkin to the pot with the broth.

Add a jar of celery to the pot with the broth.

Rinse the wrinkled potatoes and chop them into the pot.

Add the meat back into the pot.

Season with salt, pepper, and garlic.

Simmer the soup for the rest of the day.

Before serving, rinse 3/4 cup of barley under cold water and add it to the soup.

Stir the barley into the soup and let it thicken before serving.

Cooking Techniques

Equipment Needed

Spice Level: