African-Style Oxtail Stew

This slow-simmered recipe for African-style oxtail stew is rich in flavor with celery, onion, garlic, kidney beans, beef bouillon, and beef oxtail.

• Preparation Time: 20 mins
• Cooking Time: 3 hr 15 mins
• Total Time: 3 hr 35 mins
• Calories: 669 Calories

Ingredients

• salt and pepper to taste
• 1 large onion, chopped
• 1 cup chopped celery
• 1 teaspoon minced garlic
• 10 cups water
• 2 bay leaves
• 2 cubes beef bouillon
• 1 (6 ounce) can tomato paste
• 6 whole black peppercorns
• 3 pounds beef oxtail, cut into pieces
• 1 (12 ounce) can kidney beans, drained
• 0.5 cup water
• 0.25 cup canola oil
• 0.25 cup cornstarch dissolved in

Recipe Instructions

Step 1

Place 10 cups water, celery, tomato paste, bouillon cubes, and garlic in a large Dutch oven; stir until tomato paste dissolves. Add peppercorns and bay leaves; bring to a simmer over medium heat.

Step 2

Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail; cook until browned on all sides, about 10 minutes. Transfer oxtail to the Dutch oven. Discard all but 1 tablespoon oil from the skillet. Reduce heat to medium; add onion to the skillet. Cook until softened and translucent, about 5 minutes; transfer to the Dutch oven.

Step 3

Cover the Dutch oven. Reduce heat to medium-low; simmer 2 ½ hours. Season stew with salt and black pepper. Continue cooking, covered, until oxtail is tender, but not falling off of the bone, about 30 minutes more.

Step 4

Transfer oxtail to a serving dish. Add kidney beans to the Dutch oven; return to a simmer. Dissolve cornstarch in ½ cup water. Stir into the Dutch oven; simmer until thickened and clear, about 1 minute. Pour sauce over oxtail.