Oxtail Stew

4.74 from 193 votes

This rich Oxtail Stew recipe features tender meat braised in a rich and flavorful gravy. Made with incredibly straightforward step-by-step instructions, this is a recipe you will master for your first try even if it's you're first time working with oxtail.

Prep Time15

Cook Time3 15

Total Time3 30

Course: Dinner

Cuisine: American

Keyword: oxtail recipe, oxtail stew

Servings:

Calories: 729kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

Ingredients

2 tablespoon olive oil
3-4 pounds oxtails
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
1 large onion chopped
6 cloves garlic minced
2 teaspoon fresh ginger grated
1 habanero diced
¼ teaspoon allspice ground
½ teaspoon smoked paprika
¼ cup tomato paste
2 tablespoon soy sauce low sodium
4-6 cups beef broth low sodium
4 sprigs fresh thyme chopped
2 bay leaves
15 ounce lima beans rinsed and drained, or butter beans or white/navy beans
1 tablespoon cornstarch
3 green onions chopped

US Customary - Metric

Instructions

Sear the oxtails. Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
Sauté onion garlic and spices. Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.
Braise the oxtails. Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. You want to have enough broth to cover most of the oxtails, so start with 4 cups and add more as necessary. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours
Add beans and finish cooking: Remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.

Video

Notes

Transfer your leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat in the microwave, or on the stovetop. In a skillet, saucepan, or pot, heat the stew over medium heat. You can add more beef broth if needed. Let everything simmer for 5-10 minutes or until the oxtails are warmed through.
Your stew will also last 6-12 months frozen in an airtight container. While it'll work best to let the stew thaw overnight in the fridge before reheating, you can reheat it straight from the freezer using either the microwave or stovetop.

Nutrition