Katherine Oxtail Stew
Warm your soul with Katherine Oxtail Stew, a comforting and flavor-packed dish that celebrates the art of slow cooking. This hearty stew features tender, fall-off-the-bone oxtail simmered in a rich broth of red wine, beef stock, and aromatic herbs like thyme and bay leaves. Enhanced with a medley of wholesome vegetables, including carrots, celery, and russet potatoes, this dish delivers a perfect balance of savory depth and homey satisfaction. A touch of tomato paste and garlic adds a luscious umami richness, while a garnish of fresh parsley brings a burst of brightness to every bowl. Ideal for cozy dinners or gatherings, this slow-cooked masterpiece pairs wonderfully with crusty bread or steamed rice, making it the ultimate comfort food everyone will love.
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Recipe Information
Ingredients
- 2 lbs oxtail, cut into sections
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 5 cups beef broth
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 2 large Russet potatoes, peeled and cubed
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the oxtail pieces with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Sear the oxtail pieces on all sides until browned, about 8 minutes in total. Remove the oxtail from the pot and set aside.
In the same pot, add the diced onion, chopped carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and tomato paste to the pot. Stir and cook for 2 minutes to release the flavors.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 3-4 minutes until the wine reduces slightly.
Return the oxtail to the pot, then add the beef broth, thyme sprigs, and bay leaves. Bring the stew to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Allow the stew to cook for 2 hours, stirring occasionally.
After 2 hours, add the cubed potatoes to the stew. Continue cooking for another 45 minutes to 1 hour, or until the oxtail is fall-off-the-bone tender and the potatoes are soft.
Taste the stew and adjust seasoning with the remaining 1/2 teaspoon of salt, if needed.
Remove the thyme sprigs and bay leaves before serving.
Ladle the oxtail stew into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread or steamed rice for a complete and satisfying meal.
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 8750 mg | 380% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 24.4 g | ||
| Protein | 231.7 g | 463% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 6631 mg | 141% | |
*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.
