Deep Dark Delicious Oxtail Stew

Immerse yourself in the comforting depths of hearty, slow-cooked flavors with this Deep Dark Delicious Oxtail Stew. This soul-warming recipe features succulent, fall-off-the-bone oxtail pieces simmered for hours in a rich red wine and beef stock base infused with aromatic thyme, bay leaves, and a touch of tomato paste for depth. The tender meat is complemented by hearty potatoes, carrots, celery, and onions, creating a robust medley of textures and flavors. Perfect for a weekend family meal, this stew is made even more indulgent when served with crusty bread or fluffy rice to soak up every last drop. With its tender meat, velvety broth, and earthy spices, this slow-braised oxtail stew promises to be your go-to comfort food.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 4 lbs oxtail
• 2 tsp salt
• 1 tsp black pepper
• 0.25 cup flour (for dusting)
• 3 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 medium carrots, sliced into rounds
• 2 celery stalks, diced
• 1 cup red wine
• 4 cups beef stock
• 2 tbsp tomato paste
• 2 bay leaves
• 4 sprigs fresh thyme
• 2 medium potatoes, peeled and cubed
• 2 tbsp parsley, chopped (optional, for garnish)

Directions

Step 1

Season the oxtail pieces with salt and black pepper, then lightly dust them with flour.

Step 2

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Working in batches, sear the oxtail pieces until they are browned on all sides. Remove the oxtail from the pot and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the pot along with the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.

Step 5

Add the minced garlic to the pot and cook for another minute until fragrant.

Step 6

Deglaze the pot by pouring in the red wine, scraping the browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes.

Step 7

Stir in the tomato paste and mix well, ensuring it is evenly distributed.

Step 8

Return the seared oxtail to the pot and pour in the beef stock. The liquid should cover the oxtail pieces—add more stock or water if needed.

Step 9

Toss in the bay leaves and sprigs of thyme. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Step 10

Simmer gently for 3-4 hours, occasionally stirring, until the oxtail is tender and the meat easily falls off the bone.

Step 11

During the last hour of cooking, add the cubed potatoes to the stew and stir to combine.

Step 12

Once cooked, taste the stew and adjust the seasoning with additional salt and pepper if necessary.

Step 13

Serve hot, garnished with chopped parsley if desired, alongside crusty bread or steamed rice.

Nutrition Facts

Serving size	(4109.2g)

Amount per serving	% Daily Value*
Calories	5960.1

Total Fat 345.3g	0%
Saturated Fat 130.0g	0%
Polyunsaturated Fat 17.3g
Cholesterol 1560.4mg	0%
Sodium 15110.5mg	0%
Total Carbohydrate 155.4g	0%
Dietary Fiber 20.3g	0%
Total Sugars 27.5g
Protein 497.7g	0%

Vitamin D 145.1IU	0%
Calcium 624.6mg	0%
Iron 49.0mg	0%
Potassium 9260.0mg	0%

*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.

Source of Calories

Fat: 54.3%

Protein: 34.8%

Carbs: 10.9%