Oxtail Stew With Potatoes Recipe

28g protein · 2 h 35 min · 896 kcal

Recipe by Paulinavisitsouthernspain.comOpens in a new tab

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Oxtail Stew With Potatoes Recipe

To be considered one of the best, a stew must meet certain requirements: it has to be delicious, easy to make, and hearty enough to warm you up even in the coldest winter. Fortunately, Spanish stew recipes fulfill these criteria. Among these Spanish recipes, the oxtail stew with potatoes meets each of the requirements. Additionally, it is cheaper than other conventional stews and has been a fan favorite in southern Spain for years. After reading this article, you will have all of the information that you need on how to make Spanish oxtail stew, with some tips for storing, serving, and ingredient replacements that you can make in this recipe.

2 h 35 min6 servings896 kcal

Ingredients

  • 1.5 kg oxtail
  • 1 cup (240ml) red wine
  • 1 can (425gr) crushed tomatoes
  • 4 cups (1l) beef broth
  • 750gr potatoes
  • 2 tablespoons olive oil
  • 1 onion
  • 4 garlic cloves
  • 2 carrots
  • 2 celery stalks
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. 1

    For the first step on this old fashioned...: For the first step on this old fashioned oxtail recipe, preheat your oven to 374°F (190°C).

  2. 2

    Wash, peel, and chop the onion, carrot, and...: Wash, peel, and chop the onion, carrot, and celery into small pieces. Wash, peel, and chop the potatoes into bite-sized cubes. Peel and mince the garlic cloves.

  3. 3

    Pat the oxtail dry, cut it into large...: Pat the oxtail dry, cut it into large chunks, and season with salt and pepper.

  4. 4

    In a large oven-safe pot or Dutch oven,...: In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat and brown the meat on all sides. Remove the golden oxtail and set it aside.

  5. 5

    In the same pot, add the chopped onion,...: In the same pot, add the chopped onion, minced garlic, diced carrots, and celery. Sauté until the vegetables get a soft texture.

  6. 6

    Add the bay leaves, smoked paprika, ground cumin,...: Add the bay leaves, smoked paprika, ground cumin, and dried thyme to the pot. Stir well. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom (this will make the sauce extra flavorful).

  7. 7

    Return the browned oxtail to the pot. Pour...: Return the browned oxtail to the pot. Pour in the crushed tomatoes and beef broth. Season with additional salt and pepper to taste. Bring the mixture to a simmer.

  8. 8

    Add the diced potatoes to the pot, ensuring...: Add the diced potatoes to the pot, ensuring they are submerged in the liquid. Cover the pot and transfer it to the preheated oven. Bake for about 1.5 to 2 hours or until the oxtail is tender and the potatoes are cooked through.

  9. 9

    Do a taste test of the Spanish oxtail...: Do a taste test of the Spanish oxtail stew and if it is necessary add more seasoning.

  10. 10

    Once done, remove the pot from the oven....: Once done, remove the pot from the oven. Discard the bay leaves. Finally, serve the oxtail stew with potatoes hot.

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