California Oxtail Stew Recipe

Name: California Oxtail Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, or to taste; 3 pounds beef oxtails, cut into 1 1/2-inch pieces, or more to taste; 1/2 cup red wine; 1 quart vegetable broth; 1 cup water (optional); 1 quart beef broth; 1/3 cup pearl barley; 3 cloves garlic, minced, or to taste; 2 bay leaves; 2 dashes hot sauce; salt and ground black pepper to taste; 1 pound baby carrots; 1/2 cup chopped shallots (optional); 1/2 cup chopped celery

Servings: persons

2 tablespoons olive oil, or to taste
3 pounds beef oxtails, cut into 1 1/2-inch pieces, or more to taste
1/2 cup red wine
1 quart vegetable broth
1 cup water (optional)
1 quart beef broth
1/3 cup pearl barley
3 cloves garlic, minced, or to taste
2 bay leaves
2 dashes hot sauce
salt and ground black pepper to taste
1 pound baby carrots
1/2 cup chopped shallots (optional)
1/2 cup chopped celery

1
Heat olive oil in a Dutch oven. Add oxtails and cook until browned, 3 to 5 minutes per side. Use tongs or a slotted spoon to transfer oxtails to a plate. Pour red wine into the Dutch oven; scrape any browned bits off the bottom with a wooden spoon.
2
Return oxtails to the Dutch oven and add vegetable broth. Bring to a boil. Simmer until flavors combine, about 90 minutes. Add 1 cup water, if needed, to keep the oxtails covered.
3
Add beef broth, barley, garlic, bay leaves, hot sauce, salt, and pepper. Simmer until barley softens, about 30 minutes. Add carrots, shallots, and celery. Continue simmering until oxtails and carrots are tender, about 30 minutes more.

974

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, or to taste, 3 pounds beef oxtails, cut into 1 1/2-inch pieces, or more to taste, 1/2 cup red wine, 1 quart vegetable broth, and more.

Yes, California Oxtail Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

California Oxtail Stew

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