why make this recipe

Beef and Oxtail Stew is a comforting dish that combines rich flavors from oxtails and tender beef. This recipe is perfect for a chilly day or when you want a hearty meal. The slow-cooking method allows the flavors to blend beautifully, creating a warm and satisfying experience for you and your family. With simple ingredients and easy steps, you can create a stew that feels special without too much fuss.

how to make Beef and Oxtail Stew

Ingredients

• 3 lbs Oxtails
• 6 lb Prime rib or beef rib roast
• 1 tsp Beef base
• 1 large Bay leaf
• 2 large Carrots, diced
• 3 Celery ribs, diced
• 5 cloves Garlic, minced
• 1 large Onion, chopped
• 2 sprigs Thyme
• 6 cups low sodium Beef stock
• 1 tbsp Tomato paste
• 1 tbsp Dijon mustard
• 5 tbsp prepared Horseradish
• 2 tbsp Mayonnaise
• 2 tsp Worcestershire sauce
• 1 tbsp coarse Black pepper
• 3 tbsp Diamond kosher salt
• 3 tbsp Olive oil
• 1 cup Sour cream
• 1/2 cup dry Red wine

Directions

1. In a large pot, heat the olive oil over medium heat. Add the oxtails and beef rib roast, browning them on all sides. Remove the meat and set it aside.
2. In the same pot, add the onions, carrots, celery, and garlic. Sauté until softened.
3. Stir in the beef base, thyme, bay leaf, tomato paste, mustard, Worcestershire sauce, and black pepper. Cook for a few minutes.
4. Add the beef stock and red wine, scraping up any bits stuck to the bottom of the pot.
5. Return the meat to the pot, bring to a simmer, then cover and reduce the heat. Cook for 3-4 hours, or until the oxtails are tender.
6. During the last 30 minutes of cooking, mix the sour cream and horseradish. Serve the stew hot with a dollop of the sour cream mixture on top.

how to serve Beef and Oxtail Stew

Serve the Beef and Oxtail Stew hot in bowls. You can add some crusty bread or over mashed potatoes for a complete meal. The warm sour cream and horseradish mixture on top adds a zesty finish to each serving.

how to store Beef and Oxtail Stew

Let the stew cool completely before putting it in an airtight container. It can be stored in the refrigerator for up to three days. If you want to keep it longer, you can freeze it for up to three months. Just remember to thaw it in the refrigerator before reheating.

tips to make Beef and Oxtail Stew

• Browning the meat well adds depth to the flavor.
• Adjust the seasoning to your liking, especially with the salt and pepper.
• You can add other vegetables like potatoes or green beans for extra nutrition.
• For a spicier kick, consider adding a dash of hot sauce or red pepper flakes.

variation

You can make a lighter version by using lean cuts of beef and reducing the amount of oil used. Adding different herbs such as rosemary can also change the flavor profile of the stew. If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water during the last 30 minutes of cooking.

FAQs

1. Can I use other types of meat?
Yes, you can use other cuts of beef, but oxtails give a rich flavor that is hard to beat.

2. How do I know when the stew is done?
The stew is done when the oxtails are tender and easily pull away from the bone.

3. Can I make this stew in a slow cooker?
Yes, you can adapt the recipe for a slow cooker by browning the meat first and then adding all the ingredients to the slow cooker. Cook on low for 6-8 hours.