Becky’s Favorite Oxtail Stew is a hearty and warming dish that features tender oxtails cooked slowly in a rich, flavorful broth. With carrots and potatoes adding a touch of sweetness, it’s comfort food at its best!
This stew is like a big hug in a bowl! I love letting it simmer all day—the aroma fills the house, and I can’t wait to dig in. A slice of bread on the side makes it even better!
Key Ingredients & Substitutions
Oxtail: This is the star of the stew, bringing a deep, rich flavor. If you’re looking for alternatives, beef shanks or short ribs can work, but they won’t have that same tenderness.
Red Wine: While optional, red wine adds depth to the stew. If you prefer not to use it, substitute with more beef broth or even grape juice for a touch of sweetness.
Vegetables: Onions, carrots, and celery are must-haves. You can get creative here—feel free to add parsnips or bell peppers if you like a bit of variety!
Herbs: Fresh herbs like rosemary and thyme add wonderful flavor. If you don’t have fresh, dried herbs are fine, but adjust the quantities as dried herbs are often stronger.
How Do I Get the Oxtail Perfectly Tender?
The secret to tender oxtail lies in slow cooking. It allows the connective tissue to break down, resulting in soft, melt-in-your-mouth meat. Here’s how to do it:
- Start by browning the oxtail well. This helps build flavor.
- Don’t rush the simmering process. A low heat over a few hours is key!
- Keep the pot covered to trap moisture. This helps keep the meat juicy.
- Check occasionally and stir gently to avoid sticking.
By the end of the cooking time, your oxtail should be falling off the bone, perfect for a hearty stew!
Becky’s Favorite Oxtail Stew
Ingredients:
- 3 lbs oxtail, trimmed and cut into segments
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 3 stalks celery, chopped
- 2 large potatoes, peeled and cut into chunks
- 1 cup beef broth
- 1 cup red wine (optional)
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 1 sprig rosemary (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Time Estimate:
This recipe takes about 20 minutes of prep time and then 3 to 4 hours of slow cooking to get that oxtail perfectly tender. So, you’ll need around 4 hours 20 minutes total. The reward is a wonderful, warming stew that’s well worth the wait!
Step-by-Step Instructions:
1. Prepare to Cook:
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. This is the perfect spot to build flavor!
2. Brown the Oxtail:
Season the oxtail pieces with salt and pepper. Once the oil is hot, add the oxtails in batches, browning them nicely on all sides—about 8-10 minutes total. Once they’re brown, take them out and set aside.
3. Cook the Vegetables:
In the same pot, toss in the diced onion, minced garlic, chopped celery, and carrot chunks. Cook them for about 5-7 minutes until they’re softened and fragrant. Stir occasionally to prevent sticking!
4. Add Tomato Paste:
Now, stir in the tomato paste and let it cook for another 2 minutes. This step helps deepen the flavor of your stew.
5. Deglaze the Pot:
If you’re using red wine, pour it in now. Use a spatula to scrape up any delicious browned bits from the bottom of the pot. It adds amazing flavor!
6. Combine It All:
Add the crushed tomatoes, beef broth, bay leaves, dried thyme, and the rosemary sprig into the pot. Bring the mixture to a gentle simmer, and return the oxtails to their flavorful bath.
7. Slow Cook to Perfection:
Cover the pot and reduce the heat to low. Let it simmer for 3 to 4 hours, stirring occasionally, until the oxtail is tender and almost falling off the bone.
8. Add Potatoes:
About 30 minutes before you plan to serve, add the potatoes to the pot. They’ll soak up all the delicious flavors as they cook until tender.
9. Final Touches:
Remove the bay leaves and the rosemary sprig. Taste your stew and add extra salt and pepper if needed for seasoning. Yum!
10. Garnish and Serve:
Serve hot, garnished with fresh parsley and a sprig of rosemary. This stew is perfect accompanied by crusty bread or over a scoop of creamy mashed potatoes!
Enjoy Becky’s Favorite Oxtail Stew — it’s like a warm hug on a plate, perfect for those cozy dinner moments!
Can I Use Beef Short Ribs Instead of Oxtail?
Yes, beef short ribs can be a great substitute! They will also provide rich flavor and tenderness, but keep in mind that cooking times may vary slightly. Aim for similar slow-cooking times until the meat is tender.
How Can I Store Leftover Oxtail Stew?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a pot over low heat or in the microwave, stirring occasionally for even heating. The flavors will deepen even more after a day or two!
Can I Make This Oxtail Stew Without Wine?
Absolutely! If you prefer not to use wine, simply replace it with an equal amount of beef broth for added depth or use grape juice for a touch of sweetness. You won’t lose any flavor with this adjustment!
Is It Necessary to Skim the Fat?
While not mandatory, skimming off excess fat from the surface of the stew before serving can make your dish lighter and more enjoyable. If you prefer a richer stew, feel free to leave it be!