Description
A hearty and flavorful oxtail stew, slow-cooked until tender.
Ingredients
Scale
- 2 lbs oxtail
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 4 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Season oxtail with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown oxtail on all sides. Remove oxtail and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
- Return oxtail to the pot. Add beef broth, tomato paste, thyme, and rosemary.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until oxtail is very tender.
- Season with salt and pepper to taste before serving.
Notes
- Serve with mashed potatoes or crusty bread.
- For a thicker stew, you can remove the lid during the last 30 minutes of cooking.
- Prep Time: 20 min
- Cook Time: 3 hours
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 150mg
Keywords: oxtail stew, beef stew, slow cooker, comfort food, hearty meal