Oxtail Stew

This beef oxtail stew is the ultimate comfort food: hearty, healthy, and flavorful! This one-pot recipe makes a cozy winter meal featuring succulent oxtail chunks slow-cooked in a rich, spice-infused gravy! Watch the video below to see how I make this in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 2 30

Total Time 2 35

Servings servings

Calories 408kcal

Author Arman Liew

Ingredients

3 pounds oxtails sliced into 2-inch thickness
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 tablespoons olive oil divided
2 large carrots diced
3 stalks celery diced
1 large onion finely chopped
6 cloves garlic minced
1 cup red wine
3 tablespoons tomato paste
3 cups beef broth
2 bay leaves

Instructions

Combine the Worcestershire sauce, soy sauce, sugar, salt, pepper, paprika, and cayenne pepper in a medium bowl. Dredge the oxtails in the marinade on both sides.
Heat one tablespoon of olive oil in a pot or Dutch oven, and brown the oxtails on all sides.
Add the remaining oil, followed by the onion, carrots, and celery, and saute until soft. Add the garlic and cook for one more minute. Add in the tomato paste and cook for a couple of minutes until it starts to darken.
Pour in the wine and cook for a couple of minutes until the alcohol evaporates. Add the beef broth, oxtails, bay leaves, and fresh spices. Once boring, lower the temperature to simmer and cover with a lid. Cook for two hours or until the oxtails become tender.
Remove from the heat and serve immediately.

Video

Notes

TO STORE. Place stew leftovers in an airtight container in the refrigerator for 3-4 days.

TO FREEZE. Transfer the cooled stew to a freezer-safe container and freeze for up to three months!

TO REHEAT. If frozen, thaw the stew overnight in the refrigerator and reheat in a pan until heated through.

Nutrition