California Oxtail Stew recipe

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Ingredients

2 tablespoons olive oil, or to taste
3 pounds beef oxtails, cut into 1 1/2-inch pieces, or more to taste
½ cup red wine
1 quart vegetable broth
1 cup water
1 quart beef broth
⅓ cup pearl barley
3 cloves garlic, minced, or to taste
2 bay leaves
2 dashes hot sauce
salt and ground black pepper to taste
1 pound baby carrots
½ cup chopped shallots
½ cup chopped celery

Nutrition Info

439.2 calories
carbohydrate: 20.6 g
cholesterol: 124.8 mg
fat: 20.8 g
fiber: 4.9 g
protein: 39.4 g
saturatedFat: 7.2 g
servingSize: -
sodium: 1149.9 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a Dutch oven. Add oxtails and cook until browned, 3 to 5 minutes per side. Use tongs or a slotted spoon to transfer oxtails to a plate. Pour red wine into the Dutch oven, scrape any browned bits off the bottom with a wooden spoon.

  2. Return oxtails to the Dutch oven and add vegetable broth. Bring to a boil. Simmer until flavors combine, about 90 minutes. Add 1 cup water, if needed, to keep the oxtails covered.

  3. Add beef broth, barley, garlic, bay leaves, hot sauce, salt, and pepper. Simmer until barley softens, about 30 minutes. Add carrots, shallots, and celery. Continue simmering until oxtails and carrots are tender, about 30 minutes more.

Recipe Yield

6 servings

Recipe Note

This is a simple oxtail stew I've made every year for my daughter's birthday since she was four (she's 26 now). I never really found a recipe for it - so I made it up myself. It's rich with a little red wine and pearl barley.

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