This hearty oxtail stew is filled with tender meat and rich flavors. It’s a warm hug in a bowl, perfect for cozy days. Plus, it smells amazing while cooking!
Key Ingredients & Substitutions
Oxtail: This is the star ingredient, known for its rich flavor. If oxtail is hard to find, beef shank is a great substitute. It also has a nice amount of collagen, which gives the stew a good mouthfeel.
Red Wine: Wine adds depth and richness to the broth. If you prefer not to use alcohol, simply replace it with additional beef broth or a splash of vinegar for acidity.
Vegetables: The classic combo of carrots, onions, and celery, known as mirepoix, gives a solid flavor base. Feel free to add root vegetables like parsnips for a twist or even mushrooms for extra umami!
Herbs: Dried thyme is a lovely touch. You can swap it out for dried rosemary or even Italian seasoning for a different flavor profile. Fresh herbs can also brighten the stew at the end.
What’s the Best Way to Brown Oxtail?
Browning the oxtail is key to developing flavor in the stew. It creates a rich base. Here’s how to do it right:
- Pat the oxtail dry with paper towels for a better sear.
- Heat the oil until it’s shimmering but not smoking.
- Don’t crowd the pan; brown the meat in batches if necessary. Aim for 8-10 minutes until each piece is a deep golden brown.
- Remove and set aside, allowing the fond (brown bits) on the bottom to enhance the stew’s flavor.
Taking your time here will make a big difference in the final dish!
Becky’s Favorite Oxtail Stew
Ingredients You’ll Need:
- 3 lbs oxtail, cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 2 stalks celery, chopped
- 1 large potato, peeled and cubed
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 1 cup red wine (optional, can substitute more broth)
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious oxtail stew will take about 15-20 minutes to prep and then needs to simmer on low for 3 to 4 hours. The long cook time allows the oxtail to become tender and the flavors to meld beautifully. So grab a warm drink and relax while it cooks!
Step-by-Step Instructions:
1. Brown the Oxtail:
Start by heating the vegetable oil in a large heavy-bottomed pot over medium-high heat. Pat the oxtail pieces dry and season them with salt and pepper. Sear the oxtail for about 8 to 10 minutes, browning all sides until they look nice and caramelized. Once browned, take them out of the pot and set them aside.
2. Sauté Aromatics:
In the same pot, toss in the chopped onions and celery. Sauté them for about 5 minutes until they soften. Then, add the minced garlic and cook for another minute until it’s fragrant. This combination will add a lovely depth of flavor to your stew!
3. Deglaze the Pot:
Next, stir in the tomato paste and let it cook for a minute. Then, pour in the red wine to deglaze the pot, scraping up any browned bits that are stuck to the bottom. Allow the wine to simmer and reduce for about 3 to 5 minutes, making sure to stir as you go.
4. Combine Ingredients:
Return the browned oxtail to the pot. Add in the diced tomatoes, beef broth, bay leaves, and thyme. Give it a good season with salt and pepper. This is where all those wonderful flavors will start to come together!
5. Simmer to Perfection:
Bring everything to a gentle simmer. Once it’s bubbling, reduce the heat to low, cover the pot, and let it cook for 3 to 4 hours. You’ll want to check on it occasionally, giving it a stir to ensure nothing sticks to the bottom.
6. Add Vegetables:
About 45 minutes before the stew is done, add the carrots and cubed potatoes. This will allow them to become tender but not too mushy. Keep the stew covered and let them cook until everything is nice and soft.
7. Finish and Serve:
Once the stew is ready, carefully remove the bay leaves. Taste and adjust the seasoning with more salt and pepper if needed. Serve it hot, garnished with fresh chopped parsley. This stew is fabulous when served with some crusty bread for dipping!
Enjoy the warmth and hearty flavor of Becky’s Favorite Oxtail Stew, perfect for a cozy evening!
Can I Use Beef Shank Instead of Oxtail?
Yes, beef shank can be used as a substitute for oxtail! It has a similar texture and will add rich flavor to the stew. Just ensure that it cooks long enough to become tender, similar to oxtail.
How Can I Thicken the Stew?
If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water to create a slurry and add it to the stew during the last 30 minutes of cooking. Alternatively, you can remove some of the vegetables, mash them, and stir them back into the stew for natural thickening.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the oxtail and sauté the aromatics on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender and falling off the bone.
What Should I Serve with Oxtail Stew?
This hearty stew pairs wonderfully with crusty bread for dipping, but you can also serve it over mashed potatoes, polenta, or with a side of rice to soak up the delicious sauce!
