Oxtail Stew
A hearty and flavorful stew made with tender oxtail, vegetables, and a rich broth.
Ingredients - Serves 6
- Thyme - 1 teaspoon
- Bay leaves - 2
- Beef broth - 4 cups
- Red wine - 1 cup
- Tomato paste - 2 tablespoons
- Celery - 2 stalks, chopped
- Carrots - 2, chopped
- Garlic - 4 cloves, minced
- Onion - 1 large, chopped
- Olive oil - 2 tablespoons
- Salt and pepper - To taste
- Oxtail - 2 pounds
Let's Get Started
- Season the oxtail with salt and pepper.
- Heat the olive oil in a large pot over medium-high heat. Add the oxtail and brown on all sides. Remove from the pot and set aside.
- In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened.
- Stir in the tomato paste and cook for another minute.
- Pour in the red wine, scraping the bottom of the pot to loosen any browned bits.
- Return the oxtail to the pot. Add the beef broth, bay leaves, and thyme.
- Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 3-4 hours, until the oxtail is tender.
- Remove the bay leaves before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Calories: 500
- Fat: 20g
- Carbs: 30g
- Protein: 40g
- Sodium: 1500mg
- Sugar: 5g