Lashella's Favorite Oxtail Stew

Indulge in pure comfort with **Lashella's Favorite Oxtail Stew**, a soul-warming dish that celebrates rich, slow-cooked flavors. This hearty recipe combines tender, fall-off-the-bone oxtail with a medley of wholesome vegetables like carrots, celery, and Russet potatoes, all simmered in a deeply savory broth infused with red wine, garlic, and aromatic herbs. Perfectly browned oxtail pieces lend an irresistible depth of flavor, while the addition of tomato paste and beef broth creates a luscious, velvety base. With just the right amount of seasoning and a garnish of fresh parsley for a pop of brightness, this stew is the ultimate cold-weather meal. Serve with crusty bread or fluffy rice for a satisfying, family-friendly dinner that will keep everyone coming back for seconds. Keywords: oxtail stew recipe, tender oxtail, hearty stew, comfort food, slow-cooked stew.

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:180 mins

Total Time:205 mins

Servings: 6

Ingredients

• 3 lbs oxtail
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 0.5 cup all-purpose flour
• 1 large yellow onion, diced
• 3 medium carrots, sliced
• 2 stalks celery stalks, chopped
• 4 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 4 cups beef broth
• 1 tsp dried thyme
• 2 bay leaves
• 3 medium Russet potatoes, cubed
• 2 tbsp parsley, chopped (for garnish)

Directions

Step 1

Pat the oxtails dry with a paper towel and season them generously with salt and black pepper.

Step 2

Place the all-purpose flour in a shallow dish and dredge each piece of oxtail lightly in the flour, shaking off any excess.

Step 3

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the oxtail pieces on all sides until brown, about 4-5 minutes per batch. Remove and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the pot and lower the heat to medium. Add the diced onion, carrots, and celery. Cook, stirring frequently, for 5-6 minutes until the vegetables soften.

Step 5

Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.

Step 6

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

Step 7

Return the browned oxtails to the pot, then pour in the beef broth. Add the dried thyme and bay leaves. Stir to combine.

Step 8

Bring the stew to a boil, then reduce the heat to low, cover with a lid, and let it simmer gently for 2 hours.

Step 9

After 2 hours, stir in the cubed potatoes. Cover and continue cooking for another 45-60 minutes, or until the oxtail is tender and the potatoes are cooked through.

Step 10

Discard the bay leaves. Taste the stew and adjust the seasoning with additional salt and pepper if needed.

Step 11

Garnish with chopped parsley and serve hot with crusty bread or steamed rice on the side.

Nutrition Facts

Serving size	(3579.3g)

Amount per serving	% Daily Value*
Calories	4897.4

Total Fat 270.5g	0%
Saturated Fat 99.4g	0%
Polyunsaturated Fat 14.0g
Cholesterol 1170.3mg	0%
Sodium 11035.4mg	0%
Total Carbohydrate 178.0g	0%
Dietary Fiber 19.5g	0%
Total Sugars 25.1g
Protein 385.4g	0%

Vitamin D 108.9IU	0%
Calcium 512.1mg	0%
Iron 41.7mg	0%
Potassium 7856.2mg	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: 51.9%

Protein: 32.9%

Carbs: 15.2%