Katherine Oxtail Stew

Warm your soul with Katherine Oxtail Stew, a comforting and flavor-packed dish that celebrates the art of slow cooking. This hearty stew features tender, fall-off-the-bone oxtail simmered in a rich broth of red wine, beef stock, and aromatic herbs like thyme and bay leaves. Enhanced with a medley of wholesome vegetables, including carrots, celery, and russet potatoes, this dish delivers a perfect balance of savory depth and homey satisfaction. A touch of tomato paste and garlic adds a luscious umami richness, while a garnish of fresh parsley brings a burst of brightness to every bowl. Ideal for cozy dinners or gatherings, this slow-cooked masterpiece pairs wonderfully with crusty bread or steamed rice, making it the ultimate comfort food everyone will love.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:180 mins

Total Time:205 mins

Servings: 6

Ingredients

• 2 lbs oxtail, cut into sections
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and chopped
• 2 stalks celery stalks, chopped
• 4 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 5 cups beef broth
• 4 sprigs fresh thyme
• 2 leaves bay leaves
• 2 large Russet potatoes, peeled and cubed
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Season the oxtail pieces with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Sear the oxtail pieces on all sides until browned, about 8 minutes in total. Remove the oxtail from the pot and set aside.

Step 4

In the same pot, add the diced onion, chopped carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 5

Add the minced garlic and tomato paste to the pot. Stir and cook for 2 minutes to release the flavors.

Step 6

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 3-4 minutes until the wine reduces slightly.

Step 7

Return the oxtail to the pot, then add the beef broth, thyme sprigs, and bay leaves. Bring the stew to a gentle simmer.

Step 8

Cover the pot with a lid and reduce the heat to low. Allow the stew to cook for 2 hours, stirring occasionally.

Step 9

After 2 hours, add the cubed potatoes to the stew. Continue cooking for another 45 minutes to 1 hour, or until the oxtail is fall-off-the-bone tender and the potatoes are soft.

Step 10

Taste the stew and adjust seasoning with the remaining 1/2 teaspoon of salt, if needed.

Step 11

Remove the thyme sprigs and bay leaves before serving.

Step 12

Ladle the oxtail stew into bowls and garnish with freshly chopped parsley.

Step 13

Serve hot with crusty bread or steamed rice for a complete and satisfying meal.

Nutrition Facts

Serving size	(3415.0g)

Amount per serving	% Daily Value*
Calories	3547.9

Total Fat 195.3g	0%
Saturated Fat 74.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 816.5mg	0%
Sodium 8749.9mg	0%
Total Carbohydrate 155.0g	0%
Dietary Fiber 19.0g	0%
Total Sugars 24.4g
Protein 231.7g	0%

Vitamin D 0IU	0%
Calcium 460.4mg	0%
Iron 34.7mg	0%
Potassium 6631.4mg	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: 53.2%

Protein: 28.0%

Carbs: 18.8%