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Prep Time45

Cook Time1 30

Course: Main Course

Servings: servings

Calories: 219kcal

Author: Chloe Tuttle

Cost: 3.75

3 Tbs lard
2-3 lbs bone-in chuck roast
1 lb oxtails
2 -28 oz cans whole tomatoes This is really good if you have home-canned tomatoes.
1 -14.5 oz can beef broth or more
1 tsp dried thyme
2 bay leaves
2 Tbs dried parsley or a hand full of fresh parsley
Salt and pepper to taste
1 large clove garlic mashed
6 large carrots peeled and cut into large chunks
4 medium potatoes washed and cut into chunks with skins left on
3-4 ears fresh corn cut off the cob
1 large onion diced
2 stalks celery cut into small pieces
1 -12 oz pkg frozen Lima beans frozen Lima beans (12 or 16 oz.)

Sear the Meat
1. In a large stew pot or Dutch oven, melt the lard over medium-high heat.
2. Add the beef roast and oxtails, searing them for 4–5 minutes until browned on all sides. This helps lock in flavor.
3. Once browned, remove the meat and bones from the pot and set aside to cool slightly.
Build the Stew Base
4. To the same pot, add the canned tomatoes (use kitchen scissors or a knife to chop them directly in the pot).
5. Stir in the beef broth, thyme, bay leaves, parsley, salt, pepper, and garlic
6. Simmer this flavorful tomato broth over medium heat for 5–7 minutes while the meat cools.
Prepare and Simmer the Meat
7. Once cooled, cut the roast beef into bite-sized chunks.
8. Return the meat, oxtails, and any bones back into the pot.
9. Reduce the heat and simmer gently for 30 minutes, allowing flavors to develop.
Add Vegetables
10. Stir in the carrots, potatoes, onion, celery, Lima beans, and corn.
11. Continue cooking for another 30 minutes, or until all vegetables are fork-tender.
Final Touches
12. Remove any remaining bones from the pot.
13. Carefully remove meat from the oxtails, discard bones, and return the meat to the stew.
14. Stir well and keep warm until ready to serve. Serve with toasted rustic bread.