Oxtail Stew with Tomatoes and Bacon
Indulge in the rich, soul-warming flavors of Oxtail Stew with Tomatoes and Bacon, a hearty dish that’s perfect for cozy dinners. This slow-cooked delight combines tender, fall-off-the-bone oxtail with crispy bacon and a medley of aromatic vegetables, all simmered in a luscious tomato and red wine broth. Enhanced with thyme, bay leaves, and a touch of tomato paste for depth, this stew is a masterclass in comfort food. The caramelized vegetables and savory bacon infuse the sauce with layers of flavor, while the long oven braise ensures melt-in-your-mouth texture. Serve it piping hot with crusty bread or creamy mashed potatoes to soak up every last drop of the robust sauce. Perfect for special occasions or cold evenings, this classic recipe is a must-try for stew lovers. Keywords: oxtail stew, tomatoes and bacon stew, slow-cooked oxtail, hearty beef stew, comfort food recipe.
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Recipe Information
Ingredients
- 2 lbs oxtail pieces
- 6 slices bacon
- 1 large onion, diced
- 3 medium carrots, sliced
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 28 oz canned diced tomatoes
- 4 cups beef stock
- 1 cup dry red wine
- 2 tbsp tomato paste
- 2 leaves bay leaves
- 3 sprigs fresh thyme
- 2 tbsp olive oil
- 0.25 cup flour
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Season the oxtail pieces with salt and pepper, then coat them lightly with flour, shaking off any excess.
In a large, oven-safe Dutch oven, heat olive oil over medium-high heat. Brown the oxtail pieces on all sides in batches to avoid overcrowding. Set them aside on a plate once browned.
In the same pot, add the bacon slices and cook until crispy. Remove the bacon, chop it into pieces, and set it aside.
Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for another minute.
Deglaze the pot by pouring in the red wine. Scrape the bottom of the pot with a wooden spoon to release any browned bits.
Add the tomato paste, stirring it into the vegetables and liquid. Allow it to cook for 2-3 minutes to slightly caramelize.
Pour in the canned diced tomatoes and beef stock. Stir in the bay leaves and thyme sprigs.
Return the browned oxtail pieces and chopped bacon to the pot, ensuring they are submerged in the liquid.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
Cook for 3-3.5 hours, checking occasionally to ensure the liquid hasn’t reduced too much. Add more beef stock if necessary.
Once the meat is tender and falling off the bone, remove the pot from the oven. Discard the bay leaves and thyme sprigs.
Taste the stew and adjust the seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with fresh parsley if desired. Pair with crusty bread, mashed potatoes, or rice for a complete meal.
Nutrition Facts
Calories |
3777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.6 g | 329% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 1342 mg | 447% | |
| Sodium | 8523 mg | 371% | |
| Total Carbohydrate | 104.2 g | 38% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 45.5 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 620 mg | 48% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 5984 mg | 127% | |
*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.
