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Easy Comforting Oxtail Stew Recipe Simmered All Day to Perfection

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A slow-simmered oxtail stew that is rich, deeply flavorful, and comforting. This recipe uses simple ingredients and slow cooking to create tender meat and a silky broth perfect for cozy nights.

Ingredients

Scale
  • 3 pounds oxtail, cut into pieces
  • 2 medium onions, chopped
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 4 cups beef broth (homemade or low sodium preferred)
  • 1 cup dry red wine (optional)
  • 1 can (14 oz) diced tomatoes
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme sprigs or 1 teaspoon dried thyme (optional)
  • 2 tablespoons vegetable or olive oil

Instructions

  1. Pat the oxtail pieces dry with paper towels and season all sides generously with salt and pepper.
  2. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Brown the oxtail pieces in batches for about 4-5 minutes per side until caramelized. Set aside.
  3. Lower heat to medium. Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until onions are translucent and vegetables start to soften, about 6-8 minutes. Add garlic and cook for 1 more minute until fragrant.
  4. Pour in the red wine or broth and scrape up browned bits from the bottom. Let the liquid reduce by half, about 5 minutes.
  5. Stir in diced tomatoes, tomato paste, bay leaves, thyme, and smoked paprika. Return browned oxtail to the pot, nestling into the vegetable mixture.
  6. Pour in beef broth, ensuring meat is mostly submerged. Bring to a gentle boil, then reduce heat to low and cover. Simmer slowly for 3.5 to 4 hours, stirring occasionally.
  7. After 3 hours, test a piece of oxtail for tenderness. Continue simmering if needed, checking every 20-30 minutes. Adjust liquid by adding broth if too thick or simmer uncovered if too thin.
  8. Remove bay leaves and thyme sprigs. Taste and adjust salt and pepper. Let stew rest off heat for 10-15 minutes before serving.

Notes

Do not skip browning the meat as it adds essential flavor. Use low heat for simmering to keep meat tender and broth clear. Stir occasionally but gently. Keep lid on tightly for the first couple of hours to avoid excessive reduction. For thicker sauce, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water before final simmer. Can be adapted for slow cooker after browning and sautéing. Adding root vegetables halfway through cooking adds heartiness. Substitute wine with extra broth or balsamic vinegar. Use gluten-free broth for gluten-free version.

Nutrition

Keywords: oxtail stew, slow cooker stew, comfort food, slow simmer, hearty stew, beef stew, gluten-free stew

Find it online: https://lirafood.com/easy-comforting-oxtail-stew-recipe-simmered-all-day-to-perfection/