Oxtail Stew With Chickpeas

Ingredients
1 medium onion, sliced
3 lb beef oxtails
1 1/2 teaspoons oxtail seasoning, divided
2 tablespoons canola oil
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
1/2 teaspoon pepper
1 bay leaf

Prep

• Slice onion.

Steps

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.
2. Stir in remaining ingredients (including 1/2 teaspoon oxtail seasoning); bring to a boil.
3. Reduce heat to low; cover and cook 2–2 1/2 hours or until oxtails are tender. Skim fat from stew and remove bay leaf; serve. (Makes 6 servings.)

(Recipe courtesy of Publix Aprons Simple Meals)