Ingredients
Scale
- 2-3 lbs oxtails, cut into sections
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 cups beef broth
- 1 cup red wine (optional but recommended)
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by seasoning the oxtails generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the oxtails in batches until evenly seared on all sides.
- Remove the browned oxtails and set aside. In the same pot, sauté chopped onions, carrots, and celery until tender and onions are translucent. Add minced garlic and cook for another minute.
- Pour in red wine to deglaze the pot, scraping up flavorful bits. Return oxtails to the pot, add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours until the meat is tender and falling off the bone.
- Remove bay leaves, adjust seasoning with salt and pepper. For extra richness, mash some cooked vegetables and stir back into the stew if desired.
Notes
- For a thicker stew, stir in a slurry of cornstarch and water during the last 10 minutes of cooking.
- To enhance flavor, add a splash of balsamic vinegar or Worcestershire sauce during simmering.
- Can be cooked in a slow cooker on low for 6-8 hours after initial browning and sautéing.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking, Sautéing, Braising
- Cuisine: Comfort Food, American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 120 mg
