Hearty Oxtail Stew with Root Vegetables

Ingredients

• 3 lbs oxtail
• 1/4 cup all-purpose flour
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp vegetable oil
• 1 large yellow onion
• 2 celery stalks
• 2 carrots
• 4 garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves
• 1.5 lbs Yukon gold potatoes
• 2 tbsp fresh parsley

Instructions

1. Pat the oxtail pieces thoroughly dry with paper towels. In a large bowl, toss the oxtail with 1/4 cup all-purpose flour, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.
2. Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the oxtail in batches, turning occasionally, for 4-5 minutes per side until deeply caramelized. Do not overcrowd the pot; remove browned oxtail and set aside.
3. Reduce heat to medium. Add the chopped large yellow onion, 2 celery stalks, and 2 carrots (all diced) to the pot, scraping up any browned bits from the bottom. Sauté for 6-8 minutes, until the vegetables begin to soften.
4. Stir in 4 minced garlic cloves and 2 tablespoons tomato paste, cooking for another 2 minutes until fragrant and the tomato paste darkens slightly.
5. Pour in 1 cup of the beef broth, scraping the bottom of the pot vigorously to deglaze and release any remaining browned bits. Bring to a simmer.
6. Return the browned oxtail to the pot. Add the remaining 3 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 2 bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot tightly, and simmer for 2 hours and 30 minutes, or until the oxtail is very tender.
7. After 2 hours and 30 minutes, add the 1.5 lbs of quartered Yukon gold potatoes to the pot. Stir gently, cover, and continue to simmer for another 30-40 minutes, or until the potatoes are fork-tender and the oxtail is falling off the bone.
8. Taste the stew and adjust seasoning with additional salt and pepper as needed. Remove the bay leaves before serving.
9. Ladle the hearty oxtail stew into bowls, garnishing each serving with 2 tablespoons of freshly chopped parsley.

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