Oxtail Stew
Indulge in the rich, savory flavors of hearty oxtail stew, a soul-warming dish perfect for cold evenings or a special family dinner. This recipe combines tender, fall-off-the-bone oxtail with a medley of vegetables, including carrots, celery, and potatoes, all simmered in a robust red wine and beef stock base. The slow-cooking process, enhanced by aromatic thyme and bay leaves, ensures deep, complex flavors, while the addition of fresh parsley adds a vibrant finish. Serve this classic comfort food with crusty bread or fluffy rice to soak up every drop of the luscious sauce. Ideal for meal prepping or impressing at dinner parties, oxtail stew is the ultimate blend of rustic charm and gourmet appeal.
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Recipe Information
Ingredients
- 3 lb oxtail
- 1 cup all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 4 cups beef stock
- 4 fresh thyme sprigs
- 2 bay leaves
- 4 potatoes, peeled and cubed
- 2 tbsp parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the oxtail pieces dry with paper towels. Season them with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Add the flour to a shallow dish. Dredge each piece of oxtail in the flour, shaking off the excess.
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat. Sear the oxtail pieces in batches until browned on all sides, about 3-4 minutes per side. Remove the oxtail and set it aside.
Lower the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring until fragrant.
Pour in the red wine and scrape the bottom of the pot to deglaze and release any browned bits. Let it simmer for 2-3 minutes.
Return the seared oxtail to the pot. Add the beef stock, thyme sprigs, bay leaves, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Braise for 2 hours.
After 2 hours, add the cubed potatoes to the pot. Stir gently, cover, and return the pot to the oven. Cook for another 1 hour or until the oxtail is tender and the potatoes are fully cooked.
Remove the pot from the oven. Discard the thyme sprigs and bay leaves.
Taste the stew and adjust seasoning if needed. Garnish with fresh parsley before serving.
Serve hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 2127 mg | 92% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.3 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 102 mg | 8% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1528 mg | 33% | |
*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.
