Rich and Hearty Oxtail Stew

Ingredients

Oxtail

2-3 pounds, cut into pieces

Olive oil

2 tablespoons

Onion

1 large, chopped

Garlic

4 cloves, minced

Carrots

2, diced

Celery

2 stalks, diced

Red wine

1 cup

Tomato paste

2 tablespoons

Beef broth

4 cups

Thyme

1 teaspoon, dried

Bay leaves

2

Salt

to taste

Pepper

to taste

Instructions

1. Season the oxtail generously with salt and pepper.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned oxtail pieces and brown them on all sides, about 5-7 minutes. Remove the oxtail from the pot and set aside.
3. In the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for about 5-7 minutes, or until the vegetables are softened and fragrant.
4. Stir in the tomato paste and cook for an additional minute, allowing the flavors to meld.
5. Deglaze the pot by pouring in the red wine, using a wooden spoon to scrape the bottom and loosen any browned bits.
6. Return the browned oxtail to the pot. Add the beef broth, bay leaves, and dried thyme, stirring to combine.
7. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 3 to 4 hours, or until the oxtail is tender and the meat is falling off the bone.
8. Before serving, remove the bay leaves and adjust seasoning with additional salt and pepper if necessary.