Breastfeeding Friendly Classic Oxtail Stew
Total time4 hr
Prep time30 min
Cook time3 hr 30 min
5.0(13)
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Learn more āIngredients
4 servings
- 3 Ā½ lb oxtail, cut into 2-inch segments
- 1 Ā½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp vegetable oil
- 1 large yellow onion, roughly chopped
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 cup dry red wine
- 3 cups beef broth, low-sodium
- 1 can (14 oz) diced tomatoes
- 2 sprigs fresh thyme
- 2 dried bay leaves
- 1 tsp smoked paprika
- 1 tsp worcestershire sauce
- 2 medium yukon gold potatoes, cut into 1 Ā½-inch chunks
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pat the oxtail segments thoroughly dry with paper towels, then season all over with the salt and black pepper.
- 2
Heat the vegetable oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the oxtail pieces for 3ā4 minutes per side, undisturbed, until deeply browned on all sides. Transfer the seared pieces to a plate and set aside.
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