Neckbone Stew with Rice
Southern-style neckbone stew slow-simmered until tender and served over rice for a hearty comfort dinner.
- Prep Time: 20 minutes
- Cook Time: 2 hrs 30 mins
- Total Time: 2 hrs 50 mins
- Yield: 6 servings 1x
Ingredients
Scale
- 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
Instructions
- Heat oil in a large pot over medium heat and brown the neck bones on all sides.
- Remove neck bones and sauté onion in the same pot until soft, then add garlic.
- Stir in tomato paste and cook briefly.
- Return neck bones to the pot and add vegetables, spices, broth, and water.
- Bring to a boil, reduce heat, cover, and simmer for 2 to 2.5 hours until tender.
- Mix flour with water to form a slurry and stir into the stew.
- Simmer uncovered until thickened and serve over rice.
Nutrition
- Calories: 520 kcal