Deep Dark Delicious Oxtail Stew
Immerse yourself in the comforting depths of hearty, slow-cooked flavors with this Deep Dark Delicious Oxtail Stew. This soul-warming recipe features succulent, fall-off-the-bone oxtail pieces simmered for hours in a rich red wine and beef stock base infused with aromatic thyme, bay leaves, and a touch of tomato paste for depth. The tender meat is complemented by hearty potatoes, carrots, celery, and onions, creating a robust medley of textures and flavors. Perfect for a weekend family meal, this stew is made even more indulgent when served with crusty bread or fluffy rice to soak up every last drop. With its tender meat, velvety broth, and earthy spices, this slow-braised oxtail stew promises to be your go-to comfort food.
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Recipe Information
Ingredients
- 4 lbs oxtail
- 2 tsp salt
- 1 tsp black pepper
- 0.25 cup flour (for dusting)
- 3 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, sliced into rounds
- 2 celery stalks, diced
- 1 cup red wine
- 4 cups beef stock
- 2 tbsp tomato paste
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 medium potatoes, peeled and cubed
- 2 tbsp parsley, chopped (optional, for garnish)
Instructions
Season the oxtail pieces with salt and black pepper, then lightly dust them with flour.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Working in batches, sear the oxtail pieces until they are browned on all sides. Remove the oxtail from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot along with the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
Add the minced garlic to the pot and cook for another minute until fragrant.
Deglaze the pot by pouring in the red wine, scraping the browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes.
Stir in the tomato paste and mix well, ensuring it is evenly distributed.
Return the seared oxtail to the pot and pour in the beef stock. The liquid should cover the oxtail pieces—add more stock or water if needed.
Toss in the bay leaves and sprigs of thyme. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer gently for 3-4 hours, occasionally stirring, until the oxtail is tender and the meat easily falls off the bone.
During the last hour of cooking, add the cubed potatoes to the stew and stir to combine.
Once cooked, taste the stew and adjust the seasoning with additional salt and pepper if necessary.
Serve hot, garnished with chopped parsley if desired, alongside crusty bread or steamed rice.
Nutrition Facts
Calories |
5960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.3 g | 443% | |
| Saturated Fat | 130.0 g | 650% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 1560 mg | 520% | |
| Sodium | 15110 mg | 657% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 27.5 g | ||
| Protein | 497.7 g | 995% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 625 mg | 48% | |
| Iron | 49.0 mg | 272% | |
| Potassium | 9260 mg | 197% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
