Oxtail Stew with Chickpeas

Image of Oxtail Stew with Chickpeas Recipe

Active Time

15 minutes

Total Time

2 1/2 hours

Serving Size



  • 3 lb beef oxtails
  • 1 ½ teaspoons Caribbean (or jerk) seasoning, divided
  • 2 tablespoons canola oil
  • 1 medium onion, thinly sliced
  • 1 (32-oz) box chicken stock
  • 2 (15.5-oz) cans chickpeas (garbanzos), drained and rinsed
  • 1 (14.5-oz) can diced tomatoes with green pepper, celery, & onion, undrained
  • 1 (14.5-oz) can diced potatoes, drained
  • ½ teaspoon pepper
  • 1 bay leaf


  1. Slice onion.


  1. Preheat large stockpot on medium-high 2–3 minutes. Season oxtails with 1 teaspoon seasoning. Place oil in pan, then add oxtails; cook and turn 3–4 minutes until well browned. Meanwhile, slice onion.
  2. Stir in remaining ingredients (including remaining ½ teaspoon jerk seasoning); bring to a boil.
  3. Reduce heat to low and cover; cook 2–2 ½ hours or until oxtails are tender. Skim fat from stew and remove bay leaf; serve.

Nutritional information

CALORIES (per ⅙ recipe) 340kcal; FAT 11.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 60mg; SODIUM 770mg; CARB 27g; FIBER 5.00g; SUGARS 7g; PROTEIN 34g; CALC 10%; VIT A 4%; VIT C 20%; IRON 25%