Braised Oxtail Stew recipe

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Ingredients

1 tablespoon vegetable oil
3 pounds beef oxtail
3 medium carrots, diced
2 stalks celery, diced
1 large onion, diced
4 cloves garlic, chopped
2 teaspoons chili powder
1 teaspoon ground black pepper
4 cups beef stock
1 cup dry red wine
3 tablespoons all-purpose flour
3 leaf (blank)s bay leaves
1 cup sliced fresh mushrooms

Nutrition Info

681.9 calories
carbohydrate: 13.7 g
cholesterol: 249.7 mg
fat: 33.8 g
fiber: 2.5 g
protein: 73.6 g
saturatedFat: 13.4 g
servingSize: -
sodium: 534.1 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. Heat oil in a cast iron casserole dish over medium-high heat. Add oxtail and brown on all sides, about 10 minutes. Transfer oxtail to a plate.

  3. Add carrots, celery, onion, garlic, chili powder, and pepper to the casserole. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add oxtail back to the casserole, then add beef stock and red wine. Bring to a boil.

  4. Stir in flour and simmer until sauce has thickened, about 3 minutes. Add bay leaves and submerge in the sauce. Add mushrooms.

  5. Bake, covered, in the preheated oven until meat is tender and falling off the bone, about 2 hours. Serve in the casserole dish.

Recipe Yield

6 servings

Recipe Note

This braised oxtail stew is my family's favorite dish. It is hearty and perfect on a cold winter day to enjoy with family and friends. You are guaranteed to get compliments, and have the plates licked clean.

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