SIMPLE OXTAIL STEW RECIPES RECIPES

OXTAIL STEW RECIPE | MYRECIPES

Oxtail Stew Recipe | MyRecipes image

Slow cooked, richly flavored Oxtail Stew is the perfect cold-weather one-dish meal. Round out this stew with your favorite hearty bread.

Provided by MyRecipes

Total Time 8 hours 20 minutes

Prep Time 50 minutes

Cook Time 3 hours 30 minutes

Yield Serves: 6

Number Of Ingredients 18

Ingredients

4 pounds oxtails, cut into 1-inch-thick pieces
½ teaspoon red wine vinegar
? cup all-purpose flour
2 teaspoons dry mustard
Salt and pepper
¼ cup vegetable oil
1 cup red wine
1 onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
3 carrots, sliced 1/2-inch thick
3 ribs celery, sliced 1/2-inch thick
2 leeks, trimmed, cut in half lengthwise, sliced 1/2-inch thick
1 turnip, peeled, chopped
2 bay leaves
4 sprigs thyme
5 cups low-sodium beef broth
2 tablespoons chopped fresh parsley

Steps:

Place meat in a large bowl and cover with cold water. Add vinegar, cover bowl and refrigerate for at least 4 hours or overnight. Drain; pat dry.
Place a rack in the lower third of oven and preheat to 325ºF. In a large ziplock bag, mix flour, mustard, 1 tsp. salt and 1/2 tsp. pepper. Warm 2 Tbsp. oil in a large pot over medium-high heat. Working in batches, toss oxtail pieces in flour mixture, shake off excess and brown on all sides in pot, turning with tongs. Do not overcrowd the pan. Remove to a plate; repeat with remaining pieces, adding more oil to pan as needed.
Pour wine into pan and cook for 3 minutes, stirring to scrape up browned bits from bottom. Add onions and garlic and cook for 2 minutes, stirring occasionally. Stir in tomato paste; cook for 1 minute. Return meat to pan and add carrots, celery, leeks, turnip, bay leaves and thyme. Season with salt and pepper. Pour in broth and bring to a boil over high heat. Cover pot and place in oven. Cook until meat is very tender when pierced with the tip of a knife, about 3 hours.
Remove oxtail pieces to a plate to cool. Discard bay leaves and thyme sprigs. Skim fat off top of stew in pot. Pick meat off bones and return to pot; discard bones and gristle. Rewarm stew over medium heat, stirring occasionally. Season with salt and pepper, if desired, and stir in parsley.

Nutrition Facts : Calories 431 calories, CarbohydrateContent 19 g, CholesterolContent 90 mg, FatContent 22 g, FiberContent 3 g, ProteinContent 31 g, SaturatedFatContent 5 g, SodiumContent 827 mg

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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