Oxtail Stew







A recipe from the cuisine, allowed in a / diet.

If you've never tasted oxtail, try it by making this rich oxtail stew prepared with lots of veggies like potatoes, carrots and celery. You shouldn’t underestimate its taste, because it’s really good!

Nutritional Chart

Calories: 571 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 48 g
  • 41 g
  • 22 g

Ingredients Needed for Oxtail Stew

1 pound oxtail, cut into 1.5 inch/4 cm pieces
½ cup flour
vegetable oil for frying
1 onion s, chopped
3 potatoes, small cubes
2 carrots, sliced
½ celery root, cubed
½ teaspoon paprika powder
2 garlic cloves
1 cup red wine
½ cup tomato sauce
½ teaspoon garlic powder
½ teaspoon thyme powder
3 bay leaves
2 cups of water
2 rosemary sprigs

How to Make Oxtail Stew

  1. Coat the oxtail pieces with flour.
  2. Heat the vegetable oil in a cast iron deep skillet.
  3. Fry the oxtails on all sides until golden brown. When ready, set them aside.
  4. Clean the cast iron deep skillet and add 2-3 tablespoons vegetable oil.
  5. When the oil is hot, add the onion and paprika and cook until the onion softens.
  6. Crush the garlic and add it to the skillet.
  7. Add the oxtails, salt, pepper, red wine, tomato sauce, garlic powder, and thyme powder. Mix and simmer for about 2-3 minutes.
  8. Add the water and let it simmer for 30 minutes.
  9. Then add the potatoes, celery root, and carrots.
  10. Add the rosemary sprigs and simmer for 30 more minutes.
  11. Serve with fresh parsley.

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