Braised Oxtail Stew

A rich, red wine-based broth with tender braised oxtail and vegetables ensures this hearty stew will get plenty of compliments from family and friends.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 25 mins
• Total Time: 2 hr 40 mins
• Calories: 682 Calories

Ingredients

• 1 tablespoon vegetable oil
• 3 tablespoons all-purpose flour
• 1 teaspoon ground black pepper
• 1 large onion, diced
• 1 cup dry red wine
• 2 stalks celery, diced
• 3 bay leaves
• 3 pounds beef oxtail
• 2 teaspoons chili powder
• 1 cup sliced fresh mushrooms
• 4 cups beef stock
• 4 cloves garlic, chopped
• 3 medium carrots, diced

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Heat oil in a cast iron casserole dish over medium-high heat. Add oxtail and brown on all sides, about 10 minutes. Transfer oxtail to a plate.

Step 3

Add carrots, celery, onion, garlic, chili powder, and pepper to the casserole. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add oxtail back to the casserole, then add beef stock and red wine. Bring to a boil.

Step 4

Stir in flour and simmer until sauce has thickened, about 3 minutes. Add bay leaves and submerge in the sauce. Add mushrooms.

Step 5

Bake, covered, in the preheated oven until meat is tender and falling off the bone, about 2 hours. Serve in the casserole dish.