Ingredients

• 2 tablespoons butter , or as needed
• 1 pound beef oxtail , cut into pieces
• 1 onion , chopped
• ½ , 750 milliliter
• water to cover
• 1 pound potatoes , peeled and cubed
• 2 carrots , chopped
• 2 ribss celery , chopped
• 1 cup green beans
• 1 , 14.5 ounce
• salt and ground black pepper to taste

Instructions

1. 1 Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
2. 2 Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into the slow cooker; add water to cover.
3. 3 Cover and cook on Low for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.
4. 4 Cool soup slightly; refrigerate until fat has risen to the top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup before serving.

Nutrition per serving