Eggless Classic Oxtail Stew

Total time4 hr

Prep time30 min

Cook time3 hr 30 min

5.0

(13)

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Ingredients

4 servings

3 ½ lb oxtail, cut into 2-inch segments
1 ½ 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 ½-inch chunks

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

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 3–4 minutes per side, undisturbed, until deeply browned on all sides. Transfer the seared pieces to a plate and set aside.

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