Hearty Oxtail Stew with Root Vegetables
Make Hearty Oxtail Stew with Root Vegetables, a Soul Food dinner recipe with oxtail, all-purpose flour, kosher salt. It has about 3 hours 15 min, about 570 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Hearty Oxtail Stew with Root Vegetables is a Soul Food dinner recipe that takes about 3 hours 15 min, makes 6 servings, has about 570 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonHearty 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
How to make Hearty Oxtail Stew with Root Vegetables
- 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.
- 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.
- 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.
- Stir in 4 minced garlic cloves and 2 tablespoons tomato paste, cooking for another 2 minutes until fragrant and the tomato paste darkens slightly.
- 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.
- 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.
- 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.
- Taste the stew and adjust seasoning with additional salt and pepper as needed. Remove the bay leaves before serving.
- Ladle the hearty oxtail stew into bowls, garnishing each serving with 2 tablespoons of freshly chopped parsley.
Hearty Oxtail Stew with Root Vegetables FAQ
How do I make Hearty Oxtail Stew with Root Vegetables?
Make Hearty Oxtail Stew with Root Vegetables by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Hearty Oxtail Stew with Root Vegetables?
The main ingredients include oxtail, all-purpose flour, kosher salt, black pepper, vegetable oil. The full ingredient list is included on this page.
How long does Hearty Oxtail Stew with Root Vegetables take?
This recipe takes about 3 hours 15 min, depending on prep speed and kitchen equipment.
How many calories are in Hearty Oxtail Stew with Root Vegetables?
Recipe Genius estimates about 570 calories per serving. Nutrition is estimated, so use your own labels when precision matters.