Easy Oxtail Stew
This slow-cooked oxtail stew is tender, savory, and naturally nourishing with onions, carrots, and a rich broth.
Ingredients
Instructions
Pat the oxtail dry with paper towels and season all sides with salt and black pepper.
Heat the olive oil in a large pot over medium-high heat and sear the oxtail on both sides until browned, about 4-5 minutes per side.
Pour in the beef broth and add thyme sprigs, bay leaves, and tomato paste. Stir well, cover, and reduce the heat to low. Let it simmer slowly.
In another pan or skillet, heat some olive oil over medium heat and sauté the onions for 3-4 minutes until softened. Add the garlic, celery, and carrots, cooking for another 2-3 minutes.
About 45 minutes before the stew is done, add the sautéed vegetables and baby potatoes to the pot. Stir well, cover, and continue cooking until the oxtail is tender and the potatoes are soft.
Ladle out some of the stew liquid into a small bowl, stir in the cornstarch until smooth, then pour it back into the pot. Let the stew simmer for 5 more minutes until the sauce thickens.
Remove the bay leaves and thyme sprigs and serve hot over jasmine rice or creamy mashed potatoes.
Nutrition
- Calories
- 694 kcal
- Carbohydrate Content
- 15 g
- Protein Content
- 74 g
- Fat Content
- 35 g
- Saturated Fat Content
- 13 g
- Cholesterol Content
- 249 mg
- Sodium Content
- 1521 mg
- Fiber Content
- 3 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 20 g
- Serving Size
- 1 serving
