What are neck bones used for in cooking?

Neck bones are commonly used in stews and soups because they create rich flavor and tender meat when slow cooked. They add depth and body to the broth.

How long does neckbone stew need to cook?

Neckbone stew should simmer for about 2 to 2.5 hours until the meat is tender and easily pulls away from the bone.

Can I make neckbone stew ahead of time?

Yes, neckbone stew tastes even better the next day. Store it in the refrigerator and reheat gently before serving.

What can I serve with neckbone stew?

Neckbone stew is traditionally served over rice, but it also pairs well with cornbread, mashed potatoes, or crusty bread.

Can I freeze neckbone stew?

Yes, neckbone stew freezes well. Let it cool completely, store in an airtight container, and freeze for up to three months.

Hearty Beef Stew Bowl with Rice – Cozy Comfort Dinner

Name: Neckbone Stew with Rice
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 2.5 lb pork or beef neck bones; 2 tablespoons vegetable oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 carrots, sliced; 1 cup green beans; 1 cup corn kernels; 2 tablespoons tomato paste; 4 cups beef broth; 1 cup water; 1 teaspoon smoked paprika; 0.5 teaspoon dried thyme; 1 teaspoon black pepper; Salt to taste; 2 tablespoons all-purpose flour; Cooked white rice for serving

Description

Hearty Southern-style neckbone stew slow-simmered until tender, served over fluffy rice and paired with savory comfort flavors.

Ingredients

Scale

2.5 lb beef neck bones
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
1 cup green beans
1 cup corn kernels
2 tablespoons tomato paste
4 cups beef broth
1 cup water
1 teaspoon smoked paprika
0.5 teaspoon dried thyme
1 teaspoon black pepper
Salt to taste
2 tablespoons all-purpose flour (for thickening)
3 cups cooked white rice (for serving)

Instructions

Heat oil in a large heavy pot over medium heat and brown the neck bones on all sides.
Remove the neck bones and sauté the onion in the same pot until soft, then add garlic and cook briefly.
Stir in tomato paste and cook for one minute to deepen the flavor.
Return neck bones to the pot and add carrots, green beans, corn, spices, salt, broth, and water.
Bring to a boil, reduce heat, cover, and simmer for 2 to 2.5 hours until meat is tender.
Mix flour with a little water to form a slurry and stir into the stew.
Simmer uncovered until the gravy thickens.
Serve hot over cooked white rice.

Notes

Neck bones develop deeper flavor the longer they simmer.
You can substitute rice with mashed potatoes or cornbread.
Skim excess fat from the surface for a lighter stew.
Stew tastes even better the next day.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Simmering
Cuisine: Southern

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 6 g
Sodium: 980 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 135 mg