Beef Oxtail Stew

Ingredients

• 3 lb Oxtail (trim excess fat)
• 1 lb Chuck Roast Beef (cut into 2‑inch cubes)
• 2 tsp Salt (season to taste)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tbsp Cornstarch (helps tenderize meat)
• 2 tbsp All-Purpose Flour (adds browning and thickens stew)
• 2 tbsp Olive Oil (for searing)
• 2 Carrots (peeled and diced)
• 1 Onion (medium, diced)
• 2 Celery Stalks (diced)
• 3 cloves Garlic (minced)
• 2 tbsp Fresh Thyme (leaves stripped; can use 2 tsp dried)
• 2 tbsp Tomato Paste
• 1 can Diced Tomatoes (14.5 oz, undrained)
• 1 cup Cabernet Sauvignon (inexpensive, adds acidity)
• 2 cup Beef Stock (low sodium preferred)
• 3 Russet Potatoes (peeled and diced 1‑inch cubes)
• 8 oz Button Mushrooms (halved)

Instructions

1. Season the meat

   Pat the oxtail and chuck roast dry, then sprinkle evenly with salt, pepper, garlic powder, and onion powder.

   Time: PT5M

2. Coat with cornstarch and flour

   Place cornstarch and flour in a shallow dish; toss the seasoned meat pieces until lightly coated.

   Time: PT5M

3. Sear the meat

   Heat 2 tbsp olive oil in the stock pot over medium‑high heat. Add the meat in a single layer, leaving space between pieces, and brown all sides, about 4‑5 minutes per side.

   Time: PT10M

   Temperature: Medium‑high

4. Set meat aside

   Transfer the browned meat to a plate and set aside while you build the base.

   Time: PT2M

5. Sauté mirepoix

   In the same pot, add the diced carrots, onion, and celery. Cook, stirring occasionally, until the vegetables soften and begin to color, about 5 minutes.

   Time: PT5M

   Temperature: Medium

6. Add garlic and thyme

   Stir in the minced garlic and fresh thyme leaves; cook for 2 minutes until fragrant, being careful not to let the garlic burn.

   Time: PT2M

   Temperature: Medium

7. Incorporate tomato paste

   Add 2 tbsp tomato paste, stirring constantly, and cook for another 2 minutes to caramelize the paste.

   Time: PT2M

   Temperature: Medium

8. Deglaze with wine and add tomatoes

   Pour in 1 cup Cabernet Sauvignon, stirring to loosen any browned bits, then add the canned diced tomatoes (with juices). Simmer for 5 minutes to reduce the alcohol.

   Time: PT5M

   Temperature: Medium

9. Add stock and bring to boil

   Stir in 2 cups beef stock, increase heat, and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: High

10. Simmer the stew

    Return the browned oxtail and chuck roast to the pot, ensuring they are fully submerged. Reduce heat to low, cover, and let simmer gently for 2 hours 30 minutes.

    Time: PT150M

    Temperature: Low simmer

11. Prep potatoes and mushrooms

    While the stew simmers, peel and dice the potatoes into 1‑inch cubes and halve the mushrooms.

    Time: PT15M

12. Add potatoes

    About 1 hour before the stew is done, stir in the diced potatoes. Continue simmering, covered, until potatoes are tender but not falling apart, about 45 minutes.

    Time: PT45M

    Temperature: Low simmer

13. Add mushrooms

    With 20 minutes remaining, add the halved mushrooms, uncover the pot, and simmer until mushrooms are cooked through.

    Time: PT20M

    Temperature: Low simmer

14. Finish and serve

    Taste the stew and adjust salt or pepper if needed. Ladle generous portions over mashed potatoes or rice and enjoy.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g