Oxtail Stew Recipe

Name: Oxtail Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon canola oil; 2 pounds oxtail, cut into 2-inch pieces; 2 to 3 tablespoons all-purpose flour; 1 celery stalk, coarsely chopped; 1/2 bay leaf; 1/2 teaspoon dried thyme; 3 garlic cloves; 2 cups boiling water; 6 small carrots, peeled; 1 tablespoon minced fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

1 tablespoon canola oil
2 pounds oxtail, cut into 2-inch pieces
2 to 3 tablespoons all-purpose flour
1 celery stalk, coarsely chopped
1/2 bay leaf
1/2 teaspoon dried thyme
3 garlic cloves
2 cups boiling water
6 small carrots, peeled
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

1
Heat the oil in a large heavy skillet.
2
Dredge the oxtail in the flour in a bowl, and place in the skillet.
3
Stir constantly over brisk heat until the meat is seared, about 15 minutes.
4
Add the celery, bay leaf, thyme, and garlic, stirring constantly until brown.
5
Stir in the boiling water, reduce the heat, cover, and simmer for 1 1/2 hours.
6
Add the carrots and parsley and continue simmering for 1 1/2 additional hours or until the meat is tender.
7
Remove bay leaf.
8
Add the salt and pepper.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 tablespoon canola oil, 2 pounds oxtail, cut into 2-inch pieces, 2 to 3 tablespoons all-purpose flour, 1 celery stalk, coarsely chopped, and more.

Yes, 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.

Oxtail Stew

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