This hearty oxtail stew is a comforting meal packed with rich flavors. The tender meat simmers with veggies like carrots and potatoes, creating a warm hug in a bowl!
Becky says it’s her favorite because it’s easy to make and perfect for sharing. I just need to throw everything in the pot and let it cook—who doesn’t love a no-fuss dinner?
Key Ingredients & Substitutions
Oxtail: This is the star of the dish! It becomes melt-in-your-mouth tender when cooked slowly. If you can’t find oxtail, you might try beef shank or chuck roast, but the flavor will differ.
Olive Oil or Vegetable Oil: Both work well for browning the oxtail. I usually lean towards olive oil for its flavor. If you’re looking for an oil with a higher smoke point, canola oil is a good substitute.
Red Wine: While optional, red wine adds depth to the stew. If you prefer to avoid alcohol, use more beef broth instead or a splash of vinegar for acidity. I’ve used grape juice in a pinch, too, with decent results.
Tomato Paste: This helps to thicken the stew and enhance the tomato flavor. If you’re out, you can use ketchup as a last resort, though it will change the taste a bit.
Bouquet of Fresh Herbs: Fresh thyme adds great flavor, but if you don’t have it, dried thyme works just fine. I love adding a bit of rosemary for extra fragrance if I have it on hand.
How Do I Achieve the Perfect Browned Oxtail?
Browning the oxtail is an essential step in building flavor. Here’s how to do it right:
- Ensure the meat is dry by patting it with paper towels. This helps in getting a good sear.
- Don’t overcrowd the pot; brown in batches. This avoids steaming the meat, which you want to avoid for a good crust.
- Keep the heat at medium-high. If your oil starts smoking, lower it slightly.
- Let the pieces cook without moving them for a few minutes so they get golden brown.
Once browned, don’t rush to clean the pot! The fond (brown bits) left behind adds amazing flavor when you sauté the onions and garlic, so use that to your advantage!
Becky’s Favorite Oxtail Stew
Ingredients You’ll Need:
For the Stew:
- 3 lbs oxtail, cut into pieces
- 2 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and halved or quartered
- 2 stalks celery, chopped
- 1 can (14 oz) diced tomatoes
- 1/4 cup tomato paste
- 4 cups beef broth or water
- 1 cup red wine (optional)
- 2 bay leaves
- 1 tsp dried thyme or 2 tsp fresh thyme
- Salt and black pepper to taste
For Garnish:
- Fresh parsley, chopped
- 1-2 tsp Worcestershire sauce (optional)
- 1-2 tsp smoked paprika or regular paprika (optional)
How Much Time Will You Need?
This delicious oxtail stew takes about 15 minutes of preparation and requires 2.5 to 3 hours of cooking time. It’s a great meal to prep and let simmer, filling your kitchen with mouthwatering aromas!
Step-by-Step Instructions:
1. Prepare the Oxtail:
Start by patting the oxtail pieces dry with paper towels and seasoning them generously with salt and black pepper. This helps the meat brown nicely!
2. Brown the Oxtail:
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtail pieces in batches (to avoid overcrowding), browning them on all sides. Once brown, remove them from the pot and set aside.
3. Sauté the Vegetables:
Using the same pot, add the chopped onions and celery. Sauté for about 5 minutes, stirring frequently until they are softened and translucent. Then, add the minced garlic and cook for another minute until fragrant.
4. Add Tomatoes and Paste:
Stir in the tomato paste, cooking for 2-3 minutes to deepen the flavor. Then add the diced tomatoes, mixing well.
5. Combine and Simmer:
Return the browned oxtail pieces to the pot. Pour in the beef broth and red wine (if using) until the meat is mostly covered. Add the bay leaves, thyme, smoked paprika (if desired), and Worcestershire sauce (if desired). Stir everything together.
6. Cook Slowly:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2.5 to 3 hours. Check occasionally and add more broth or water if necessary, cooking until the oxtail meat is tender and falls off the bone.
7. Add Remaining Vegetables:
About 30-40 minutes before the stew is done, add the carrots and potatoes to the pot. Continue to let it simmer until the vegetables are tender.
8. Final Touches:
Remove the bay leaves from the stew. Adjust the seasoning with salt and pepper to taste. Sprinkle freshly chopped parsley on top for a vibrant finish.
9. Serve:
Serve the stew hot with crusty bread, rice, or mashed potatoes for a hearty and satisfying meal. Enjoy every comforting bite!
This rich, slow-simmered oxtail stew delivers tender meat and flavorful broth, making it the perfect favorite comfort food that warms the soul!
Can I Use Other Cuts of Meat Instead of Oxtail?
Yes, you can substitute oxtail with other cuts like beef shank or chuck roast. Keep in mind that oxtail has a unique flavor and richness, so the result may vary slightly, but it will still be delicious!
Can I Make This Stew in a Slow Cooker?
Absolutely! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender. Just make sure to add the carrots and potatoes during the last hour of cooking!
How Can I Thicken the Stew?
If you’d like a thicker stew, you can create a slurry by mixing a tablespoon of cornstarch with a little water. Stir this into the simmering stew about 15 minutes before serving. Alternatively, you can mash some of the potatoes against the side of the pot for natural thickening.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm in a pot on the stove or in the microwave until heated through. You might want to add a splash of broth or water if it thickens up too much during storage.
