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Garlic Rosemary Oxtail Stew (Paleo, AIP, SCD)

Jaime Hartman
  • 150 minutes
  • Serves 3 to 4

INGREDIENTS

4

slices Bacon

1

lbs Grassfed beef oxtail

2

Bay leaves

3

Carrots, medium

2

Celery stalks

8 cloves

Garlic

2

sprigs Rosemary, fresh

1

Yellow onion, medium

1/2 cup

Bone broth

1

Sea salt

1 cup

White wine, dry