EASY OXTAIL STEW RECIPE RECIPES

EASY OXTAIL STEW | ALLRECIPES

Easy Oxtail Stew | Allrecipes image

This easy oxtail stew is great for Dutch oven cooking. I've made this with a pan of cornbread for my family and friends. They keep coming back for more.

Provided by latricia jones

Categories Soups, Stews and Chili Recipes Stews Beef

Total Time 3 hours 10 minutes

Prep Time 20 minutes

Cook Time 2 hours 50 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 pounds beef oxtail, cut into pieces
6 cups water
1 (14 ounce) can beef broth (such as Swanson®)
1 large onion, chopped
2 cloves garlic, minced, or more to taste
½ teaspoon onion salt
salt and ground black pepper to taste
6 medium unpeeled red potatoes, cubed
1 cup sliced carrots
1 cup sliced fresh mushrooms
½ medium green bell pepper, chopped
1 bunch green onions, chopped

Steps:

Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.

Nutrition Facts : Calories 559.8 calories, CarbohydrateContent 42.5 g, CholesterolContent 166.5 mg, FatContent 20.9 g, FiberContent 6 g, ProteinContent 52.8 g, SaturatedFatContent 8.7 g, SodiumContent 697.8 mg, SugarContent 5.6 g

SLOW COOKER OXTAIL STEW RECIPE | ALLRECIPES

Slow Cooker Oxtail Stew Recipe | Allrecipes image

Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Stews Beef

Total Time 8 hours 20 minutes

Prep Time 10 minutes

Cook Time 8 hours 10 minutes

Yield 12 servings

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
3 pounds beef oxtail, cut into pieces
1?½ pounds russet potatoes, peeled and cut into chunks
4 carrots, peeled and cut into large chunks
3 stalks celery, cut into large chunks
1 onion, chopped
1 (15 ounce) can tomato sauce
1 cup beef broth
½ cup dry red wine
2 tablespoons chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
½ teaspoon smoked paprika
1 (8 ounce) package sliced mushrooms
1 cup frozen peas
1 pinch salt and freshly ground black pepper to taste

Steps:

Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
Ladle into bowls and season with salt and pepper.

Nutrition Facts : Calories 240.6 calories, CarbohydrateContent 18.3 g, CholesterolContent 62.4 mg, FatContent 9.1 g, FiberContent 3.5 g, ProteinContent 20.8 g, SaturatedFatContent 3.4 g, SodiumContent 428 mg, SugarContent 4.7 g

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