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